Brown Sago Pudding

Ingredients

• 125 gSago
• 400 mlRed wine
• 415 mlWater
• 96 gButter
• 14 pcsEgg
• 30 gZwieback
• 120 mlCream
• 175 gSugar
• 2 gCinnamon
• 2 gLemon zest

Instructions

1. 1

   Cook the sago

   • Rinse the sago several times with cold water, then with warm water.
   • Place the sago with 400 ml red wine and 400 ml water in a large pot.
   • Bring slowly to a simmer over medium heat and then cook gently until the pearls are soft and the mixture is thick (about 1½–2 hours), stirring occasionally to prevent sticking.
2. 2

   Prepare pudding mixture

   • Beat the butter (soft) until creamy.
   • Gradually add 125 g sugar while beating, then mix in the egg yolks one at a time.
   • Stir in crushed zwieback, 120 ml cream, cinnamon and lemon zest.
   • Fold the cooked sago into the butter‑egg mixture and warm briefly.
   • Beat 6 egg whites to stiff peaks and gently fold them into the mixture.
   • Let the combined mixture rest briefly over very low heat for 10–15 minutes to meld flavors (do not boil).
3. 3

   Foam sauce (to serve)

   • Whisk 2 egg whites with 50 g sugar and 1 tbsp (15 ml) water over a bain-marie until glossy and foamy.
   • Let cool briefly and serve on the warm sago pudding immediately.