TRY ME! Don't be put off this heavenly recipe because you don't like sago...this is sago like you've never known it...one of the most ravishing desserts I and the team have played around with in the kitchen. Even if you've sworn never to eat sago again

Ingredients

• ½ cup sago
• 2½ cups whole cream milk
• seeds from one vanilla pod or 2 tsp vanilla essence
• 2 egg yolks
• ½ cup caster sugar
• 1 cup reserved pear juice (from the Perfect Poached Pears recipe)
• 1 cup mascarpone or creme fraiche

Method

1. Soak the sago in 1 cup of milk in the refrigerator for 2-4 hours if possible. (See Cooks Tips)
2. Transfer to a saucepan and add the remaining milk and vanilla essence or the seeds from the vanilla pod and stir constantly over a moderate heat for 10 minutes until the sago has become clear and transparent. The mixture will be very thick.
3. Quickly beat together the egg yolks, 2 tblsp of the sugar, reserved pear juice and then stir into the hot sago mixture Stir constantly over a low-moderate heat until thickened.
4. Stir in the mascarpone or cr?me fraiche and pour into a greased 3-cup-capacity oven-proof serving dish. Cover with greased plastic warp and refrigerate until ready to serve.
5. Sprinkle with the remaining caster sugar and place under a hot grill for 5-6 minutes until the sugar caramalises. Serve with the Perfect Poached Pears.

Cooks Tips

- If you do not have time to soak the sago in advance, allow an extra 20 minutes’ cooking time. - If wished make the sago in small individual serving dishes. - We used Wilma’s brand sago, which is a quick cook variety. - To obtain the seeds from the vanilla pod, slice the pod, down its length, but without cutting in half. Open out and scrape out the seeds with a teaspoon.