Chocolate and sago pudding
“With a bit of imagination, freshly harvested cocoa beans kind of look like sago pearls. And the light sweetness of sago pudding matches well with the fruity flavour of satongo chocolate.”
- Level:
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Easy
- Makes:
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25 glasses
Dark chocolate crémeux
Ingredients: Dark chocolate crémeux
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400 g3.6% full cream milk
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100 gcream
Preparation: Dark chocolate crémeux
Boil.
Ingredients: Dark chocolate crémeux
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90 gegg yolks
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50 gsugar
Preparation: Dark chocolate crémeux
Whip up and mix in.
Cook at 85°C.
Ingredients: Dark chocolate crémeux
Preparation: Dark chocolate crémeux
Pour over and stir well.
Avoid air bubbles.
Pour in glasses (1/3 full) and leave to set in fridge for 2 hours.
Sago pudding
Ingredients: Sago pudding
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1/3sago pearls
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2/3cold water
Preparation: Sago pudding
Boil quickly and boil for 20 minutes until pearls become translucent.
Strain hot water.
Pour into cold water immediately.
Ingredients: Sago pudding
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Q.S.Cointreau
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Q.S.CEW-CC-W1CRI
Preparation: Sago pudding
Add to the pearls.
Pour slowly on top of chocolate crémeux before serving.
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