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Wine sago with English cream
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Sago1 cup
- Dry red wine2 cup
- Filtered water5 cup
- Refined sugar2 cup
- Cinnamon sprig1 unit(s)
- Clove4 unit(s)
- Whole milk500 ml
- Egg Yolk2 unit(s)
- Vanilla essence1 dessert spoon
- Corn starch1 tablespoon
- In a container, place the sago and cover with 1 cup of water. Let it rest for 1 hour.
- With 15 minutes left to complete the time, put the rest of the water, wine, 1 cup of sugar, cinnamon and cloves in a pan. Mix well until the sugar dissolves.
- Place the pan over high heat and when it boils add the sago (along with the liquid left in the container).
- Reduce the heat and let it cook for about 30 minutes or until the sago balls are soft and almost transparent.
- Stir a few times so the sago doesn't stick to the bottom of the pan. When ready, turn off and discard the cinnamon and cloves.
- Transfer the sago to a jar and let it cool for about 40 minutes at room temperature.
- Once cool, cover the jar with a lid or plastic wrap and refrigerate for at least 2 hours.
- Prepare the crĂšme anglaise: in a pan, mix the milk, 1 cup of sugar, the yolks, the starch and the vanilla essence.
- Place the pan over low heat to cook the cream until it thickens, stir several times so it doesn't stick to the bottom.
- Transfer the cream to a container with a lid and place in the fridge to cool.
- Serve the sago well chilled with a generous spoonful of the crĂšme anglaise on top.
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