Caramel tapioca cream

Heat the butter and brown sugar slowly in a saucepan until the mixture turns dark brown. Gradually add the milk, stirring continuously until all the sugar has dissolved. Add the salt and the soaked tapioca and simmer until the tapioca is cooked and transparent. Beat the egg yolks until pale. Slowly add a little of the hot tapioca mixture to the egg yolks and blend well. Add the egg yolk mixture to the remaining tapioca mixture. Stir and simmer for about three minutes. Cool completely. Beat the egg whites until stiff and fold into the tapioca mixture. Also add the fruit purée, vanilla essence and lemon juice and spoon into pretty glass dessert bowls. Chill until completely cold. Serve with a little cream.
Serves 4-6.