By Sanjeev Kapoor
Blueberry Sago Pudding
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- ½ cup blueberry compote
- 1½ cups-soaked sago
- 1 cup milk
- 1 cup condensed milk
- 1 cup cream cheese
- 1 cup whipped cream
- Edible flowers for garnish
Method
- Boil 2 cups water in a deep nonstick pan. Add soaked sago and cook on medium heat for 6-8 minutes. Add milk, ½ cup condensed milk and cook for 5-6 minutes more. Allow to cool slightly and add blueberry compote and mix well.
- Transfer the sago mixture in individual glassed and refrigerate for 30-40 minutes.
- Meanwhile, take cream cheese in a bowl. Add remaining condensed milk and beat with the help of an electric beater till well combined. Fold whipped cream with light hands.
- Pipe this mixture on top of sago mixture and refrigerate for 30-40 minutes more. Garnish with edible flowers and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.