John Myers
Raspberry Sago Pudding with Avocado Cream
The perfect raspberry sago pudding with avocado cream recipe with a picture and simple step-by-step instructions.
- 600 g Frozen raspberries
- 500 g Raspberries fresh
- 100 g Pearl sago
- 2 Pc. Ripe avocados
- 1 Pc. Lemon
- 75 g Sugar brown
- 200 ml Whipped cream
- Powdered sugar
- Sugar
- Put the pearl sago in a saucepan and cover with water for 40 minutes. Put the frozen raspberries in a saucepan and bring to the boil for 5 minutes, stirring frequently. Put the raspberries through a hair sieve and collect the juice in a container. Now heat the saucepan with the sago and gradually add the raspberry juice, stirring constantly. Stir continuously over a low heat for approx. 40 minutes, the mixture burns slightly. The sago needs a lot of liquid to swell, so add a little water if necessary, but the mass should remain thick. Sweeten with sugar if you like. The sago should remain firm to the bite and keep the spherical shape, but it must no longer have a hard core. Take the pot off the stove and let it cool down a bit. Put 50 g of fresh raspberries in a tall glass and fill up with the sago pudding, shaking the glasses gently so that the pudding is well distributed. Let cool and put in the fridge, preferably overnight. The pudding will now gel through and become stiff.
- Peel the avocados, cut them into small pieces and put them in the blender with the lemon juice and whipped cream. Puree the mixture there for about 1 minute on the highest level. Sweeten with sugar as desired.
- Sprinkle the pudding with about 15 g of brown sugar per glass. Pour the avocado cream over the pudding. Place 50 g of fresh raspberries per glass on top of the avocado cream. Sprinkle with the powdered sugar through a hair sieve.
- Serve with an espresso and a glass of wild raspberry spirit.
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