YAY!
So … what is her next project?
I still think Julia Child’s boeuf bourguinon is fantastic, and a great dish to learn to make =)
And if you have leftover tapioca you can do like my mother-in-law used to do and separate the eggs called for. Cook the tapioca as directed and then fold the beaten egg whites in for a fluffier pudding.
The recipe is probably on the box.
It will give your daughter a lesson in beating egg whites and the fine art of “folding in.” Heh.
Tapioca Mousse, I like it!
Around here we’d call that piss-elegant. Needn’t mention that to your daughter, though. 