Next time you really want a delicious summery dessert that isn’t too heavy, why not give vanilla sago a go?
There is something truly magical about the combination of the still warm sago, topped with syrupy berries and a generous drizzle of runny cream. It might just be everything you didn’t know you wanted!
Vanilla Sago
Description
Delicious vanilla sago, topped with syrupy berries and a generous drizzle of runny cream.
For the berries
For the sago
To serve
Instructions
Video
For the berries
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Remove the leaves and stalks from the strawberries (if using) and slice them into smallish chunks (I like to leave some larger segments for a bit of visual interest.) If you are using raspberries, tear or chop half into smaller segments and keep the remaining raspberries whole.
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In a bowl, combine the berries with a tablespoon of cordial and mix well. Taste and add another spoonful of cordial if needed. The berries will mascerate in the syrup while you cook the sago and release a glorious pink liquid, which will be the perfect topping.
For the sago
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Bring the water and sago to the boil in a medium saucepan, stirring constantly.
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Reduce the heat and cook gently, stirring constantly for about 20 minutes, or until the sago balls are fully cooked, completely translucent and no hard white centres remain. The sago will still be very runny.
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Remove from heat and stir through salt, vanilla and caster sugar. Taste and check that the flavour is how you want it. I like to keep the sago slightly under-sweetened, as the syrupy berries will add quite a lot of sweetness, but you do you!
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Set aside to cool. The sago will thicken as it cools.
To serve
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Serve the sago while still slightly warm, top with the juicy berry mixture, a generous drizzle of runny cream, and extra fresh berries (if you have them.)
Dessert,Easy,Berries,Sago,Vanilla
