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Mother's Day Recipe Inspiration - Sago dumplings with toasted almonds

Mother's Day Recipe Inspiration - Sago dumplings with toasted almonds

Mother's Day Recipe Inspiration - Sago dumplings with toasted almonds

"This is one of my mom's winning recipes. Everyone in the family enjoys it, it is easy to size up when you have a full table and you probably will have all the ingredients in your food cupboard. The toasted almonds add some lovely texture and taste." Chef Christiaan Visser

Sago dumpling with toasted almonds

Serves 6

Ingredients         

750 ml Full cream milk                   

1 Vanilla bean        

2.5 ml Oryx desert salt                 

75 ml Sago      

105 ml Butter    

50 ml White sugar        

50 ml Corn starch         

3 Large eggs, separated     

Cinnamon sugar to taste                

30 g Almond, raw                     

Method:                                             

In a saucepan over medium heat slowly heat 700ml of the full cream milk.       Cut the vanilla bean in half and scrape out the seeds, add the seeds to the full cream milk and allow to infuse.                                      
Add the sago and 60ml of the butter, reduce the heat to low.
Allow to cook until the sago is translucent, and the mixture has thickened.            Mix the remaining 50ml of the full cream milk with the white sugar, oryx desert salt, corn starch and egg yolks and mix with a whisk until a smooth paste. 
In a clean mixing bowl whisk the egg whites until stiff peaks are formed.    Gently fold in the whisked egg whites into the sago mixture.                                  Thinly slice the raw almonds and add with 15ml of butter to a saucepan over medium heat, toast until aromatic and slightly browned. 
Melt the remaining 30ml of butter in a small saucepan.   
Sprinkle some of the cinnamon sugar in a serving dish.
Use a tablespoon that is dipped in the melted butter to form dumplings in the serving dish.  
Repeat the process of dipping the tablespoon in the melted butter before spooning the sago mixture.    
Sprinkle over cinnamon sugar over each dumpling.
Add the toasted almonds on top and serve warm.

Enjoy with a glass of Leopard's Leap Sparkling Cuvee Brut.

"This is one of my mom's winning recipes. Everyone in the family enjoys it, it is easy to size up when you have a full table and you probably will have all the ingredients in your food cupboard. The toasted almonds add some lovely texture and taste." Chef Christiaan Visser

Sago dumpling with toasted almonds

Serves 6

Ingredients         

750 ml Full cream milk                   

1 Vanilla bean        

2.5 ml Oryx desert salt                 

75 ml Sago      

105 ml Butter    

50 ml White sugar        

50 ml Corn starch         

3 Large eggs, separated     

Cinnamon sugar to taste                

30 g Almond, raw                     

Method:                                             

In a saucepan over medium heat slowly heat 700ml of the full cream milk.       Cut the vanilla bean in half and scrape out the seeds, add the seeds to the full cream milk and allow to infuse.                                      
Add the sago and 60ml of the butter, reduce the heat to low.
Allow to cook until the sago is translucent, and the mixture has thickened.            Mix the remaining 50ml of the full cream milk with the white sugar, oryx desert salt, corn starch and egg yolks and mix with a whisk until a smooth paste. 
In a clean mixing bowl whisk the egg whites until stiff peaks are formed.    Gently fold in the whisked egg whites into the sago mixture.                                  Thinly slice the raw almonds and add with 15ml of butter to a saucepan over medium heat, toast until aromatic and slightly browned. 
Melt the remaining 30ml of butter in a small saucepan.   
Sprinkle some of the cinnamon sugar in a serving dish.
Use a tablespoon that is dipped in the melted butter to form dumplings in the serving dish.  
Repeat the process of dipping the tablespoon in the melted butter before spooning the sago mixture.    
Sprinkle over cinnamon sugar over each dumpling.
Add the toasted almonds on top and serve warm.

Enjoy with a glass of Leopard's Leap Sparkling Cuvee Brut.

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