|⅓ cup||Small tapioca pearls|
|1 cup||Heavy cream|
|6 tablespoons, divided||Sugar|
|¼ - ½ teaspoon||Pollen Ranch Fennel Pollen|
|1 quart||Strawberries, trimmed and coarsely chopped|
Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes.
Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes.
Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
Meanwhile, pulse strawberries in a food processor with fennel pollen and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
Spoon tapioca over strawberries. Chill until cold, about 15 minutes.