Red wine Sagu 🍷
Brazilian dessert recipe
Red wine tapioca pudding or "red wine sagu", is a southern Brazilian dessert, made with tapioca pearls, sugar and red wine. Known in Brazil as sagu de vinho, it is typical of the state of Rio Grande do Sul, but also consumed in Santa Catarina and Paraná. Simple to prepare, sagu is common in restaurants like a dessert, usually served with a smooth vanilla cream.
Learn more about on wikipedia!🍇INGREDIENTS:
- 1 cup (tea) of Tapioca pearls
- 1 liter of water
- 375 ml of red wine
- 150 ml de suco de uva
- 50 g of sugar
- 3 egg yolks, sifted
- 1/2 cup (tea) sugar
- 1 teaspoon of vanilla essence
- 1 cup of milk (240 ml)
SAGU:
CREME ANGLAISE:
🍶 HOW TO MAKE IT:
- Place the sago in the water and cook, stirring occasionally, for about 20 minutes or until the balls begin to become transparent or almost completely soft.
- Drain in a colander, wash under running water and let drain.
- Transfer the sago to a pan, add the other ingredients and cook over medium heat, stirring constantly, for 10 to 15 minutes or until thickened.
- Pour into a single serving dish or individual glasses, let it cool and serve with the creme anglaise.
SAGU:
- Mix the yolks well with the sugar and vanilla and set aside.
- Heat the milk over medium heat until it starts to boil.
- Off the heat, add the yolk mixture and stir quickly to avoid creating lumps.
- Return the pan to the heat and cook, stirring constantly, until it thickens. Let cool.
- Serve this tapioca pudding warm, at room temperature, with chilled creme Anglaise on top.
CREME ANGLAISE:
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