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Gooseberry Sago Pudding

Gooseberry Sago Pudding

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate in the Bot River area of the Overberg, shares his gooseberry sago pudding with Italian meringue recipe with us…

Gooseberry Sago Pudding

Frans Groenewald, chef and owner of Gabriëlskloof restaurant shares his gooseberry sago pudding with Italian meringue recipe with us... Recipes Gooseberry Sago Pudding European Print This
Serves: 6-8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g gooseberries
  • 50g sugar
  • 1 cup sago, soaked in water overnight
  • 1ℓ milk
  • 1 vanilla pod
  • 1 cinnamon stick
  • 30ml salted butter
  • 3 egg yolks
  • 6 egg whites
  • 125ml castor sugar
  • Italian Meringue
  • 1 cup castor sugar
  • 3 cups water
  • 5 egg whites
  • ¼ tsp cream of tartar

Instructions

  1. Cook the gooseberries and 50g sugar together for about 8 minutes. Drain the sago that soaked overnight. Boil the sago, milk, vanilla pod and cinnamon together, and add butter. Whisk the egg whites to soft peaks, add castor sugar. When the sago is transparent and sauce becomes thick, remove it from the heat and add the egg yolks. Fold in your egg whites and then the gooseberry mixture.
  2. Place in a greased ovenproof dish and bake for 30min at 180°C, depending on size. I normally make it in individual dishes and bake for less time.
  3. For the meringue, bring sugar and water to a boil to make a sugar syrup. In an electronic mixer beat egg whites to soft peaks and add the cream of tartar. Add the sugar syrup to the egg white mixture and mix slowly till glossy. Place meringue on top of the pudding and burn the meringue with a blowtorch (pop it under the grill for a few minutes if you don’t have one). Serve with crème anglaise on the side.

Wine suggestion: Gabriëlskloof Noble Late Harvest.

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