Sago Pudding with White Chocolate Soup
With Jason Van Dorsten
Sago Pudding with White Chocolate Soup
Ingredients - Sago Pudding
150g sago - dried
2 liters water
2 cinnamon quills
3 star anise
70ml coconut milk
Method
Bring water to the boil, add aromatics (cinnamon and star
anise).
Slowly add sago while whisking boiling water in a clockwise
direction.
Boil for approximately 5mins until sago is nearly cooked - when
there is a small white ball in the centre of each sago pearl.
Turn off heat and leave to sit for 10mins.
Strain sago and wash in cold water for at least 10mins to remove
starch.
Stir in coconut milk and divide into very lightly oiled
moulds.
Set in chiller at for at least 3 hours before serving.
Ingredients - Chocolate Soup
100 grams white chocolate
175 ml cream
160g yoghurt - plain
Method
Heat cream to a simmer.
Pour hot cream over white chocolate and leave to stand for
2mins.
Add yoghurt and blitz with immersion blender until smooth.
Ingredients - Dark Palm Syrup
160g dark palm sugar
50ml water
Pinch citric acid
Method
Chop palm sugar blocks.
Place all ingredients in a saucepan and bring to the boil.
Simmer, checking regularly until desired consistency is
reached.
Cool and set aside for service.
Ladle 100ml white chocolate soup onto a plate , remove the sago from the dariole mould and center it in the soup, garnish with palm sugar syrup and grated lime zest.
(Broadcast 22 August 2012)
