Sagocreamdessert Recipes

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SAGO CREAM DESSERT

This is light and creamy and goes well with some chilled pineapple pieces folded through and served in individual nice dishes or glasses with a dollop of whipped cream and a cherry on the top or can be used in tall parfait glasses layered with fruit and topped off with whipped cream. My family loves it just 'as is' with a dollop of whipped cream on top.

Provided by Jen T

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Sago Cream Dessert image

Steps:

  • Place sago in a medium sized pot and add the milk.
  • Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally.
  • Add the salt and sugar and bring to the boil again.
  • While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them.
  • After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly.
  • Pour this back into the saucepan and mix well.
  • Return pan to the heat and bring to the boil again, stirring all the time.
  • Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla.
  • Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes.
  • Serve either warm, at room temp or cold.

Nutrition Facts : Calories 169, Fat 7, SaturatedFat 3.5, Cholesterol 122.8, Sodium 245.7, Carbohydrate 19.7, Sugar 13.9, Protein 7.2

2 ounces sago
1 pint milk
1/4 teaspoon salt
2 ounces brown sugar
2 eggs (separated)
1/4 teaspoon vanilla

MANGO SAGO CREAM

If you can't find pomelo, grapefruit is an adequate substitute for this dainty, classy fruit dessert. Perfect for dinner parties.

Provided by Lin Fang

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 7



Mango Sago Cream image

Steps:

  • Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
  • Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
  • Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
  • Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 18.5 g, Fat 2 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 5.6 mg, Sugar 12.9 g

3 tablespoons pearl sago
2 tablespoons white sugar
⅓ cup hot water
2 tablespoons water
¾ fresh mango, peeled and diced
⅛ pomelo, peeled and diced
2 fluid ounces sweetened coconut cream

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