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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)


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