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.”
Recipe
Dark chocolate crémeux
| ingredients | preparation |
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Boil. |
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Whip up and mix in. |
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Pour over and stir well. |
Pour in glasses (1/3 full) and leave to set in fridge for 2 hours. |
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Sago pudding
| ingredients | preparation |
|---|---|
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Boil quickly and boil for 20 minutes until pearls become translucent. |
Strain hot water. |
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Add to the pearls. |
Pour slowly on top of chocolate crémeux before serving. |
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