RECIPES
Coconut sago with sous-vide mango
By Miele
24 hours
Preparation time
1 hour 30 minutes
Cooking time
10-12 serves
INGREDIENTS
Sous-vide mango
1 mango, peeled, sliced 5 mm thick
100 g caster sugar
100 ml water
2 star anise
1 tbs pink peppercorns
Coconut and ginger sago
300 g sago pearls
400 ml coconut milk
750 ml water
75 g caster sugar
3 tbs ginger, finely grated
Coconut crumble
40 g plain flour
1 tsp ground cinnamon
60 g butter, chopped
2 tbs brown sugar
4 tbs rolled oats
70 g shredded coconut
Lemongrass and turmeric ice-cream
2 tsp turmeric powder
4 lemongrass stalks, white part only, bruised
250 ml milk
250 ml cream
100 g caster sugar
2 tbs glucose
6 egg yolks
To serve
Micro lemon balm
METHOD
Sous-vide mango
- Place the sugar into a small saucepan and dissolve on a medium heat, induction setting 6. Once the sugar has dissolved, add the water and continue to cook until it turns a light caramel colour.
- Remove from the heat and set aside to cool.
- Place mango into a large vacuum sealing bag and pour the cooled caramel syrup into the bag. Add the star anise and pink peppercorns.
- Place into the vacuum sealing drawer on Vacuum setting 3 and Seal on setting 3.
- Place the sealed bag on a wire rack in the steam oven and Sous-vide at 65°C for 35 minutes.
- Pour liquid into a saucepan and simmer on high heat, induction setting 7 until reduced by half. Reserve the sauce for serving.
Coconut and ginger sago
- Place sago in a medium sized bowl and cover with boiling water. Stir with a fork and leave to sit for 10 minutes.
- Strain sago and rinse to remove some of the starch.
- Place the sago into an unperforated steam container and cover with 750 ml water. Steam at 100°C for 5 minutes.
- Strain cooked sago and rinse thoroughly for a second time.
- Return sago to the unperforated steam container, add coconut milk, sugar and ginger and stir to combine. Steam at 100°C for 8 minutes.
- Divide the sago mixture between 10 greased metal rings, approximately 7 cm x 3 cm. Press gently to form a compact disc. Cover and refrigerate overnight. Remove from the refrigerator a few hours prior to serving.
Coconut crumble
- Combine flour and cinnamon in a bowl. Rub in butter until it resembles breadcrumbs. Stir in brown sugar, oats and coconut.
- Place crumble mixture onto a baking tray, place in the oven on shelf position 3 and bake on Fan Plus at 180°C for 10 minutes.
- Check crumble after 10 minutes. Using a fork, break the mixture apart and return to the oven for a further 5-10 minutes until golden and crisp. Cool at room temperature.
Lemongrass and turmeric ice-cream
- Place cream, milk and lemongrass into an unperforated steam container. Steam at 100°C for 5 minutes. Cool in the refrigerator to infuse overnight.
- Remove lemongrass stalks from the cream mixture and discard. Add sugar to the infused milk and cover with a lid. Steam at 100°C for 2 minutes.
- In a medium size bowl, whisk together egg yolks, glucose and turmeric.
- Remove cream mixture from the steam oven and pour over egg mixture, whisking constantly until combined.
- Pour back into the unperforated steam container and Steam at 85°C for 10 minutes. Remove from the oven and whisk again before returning to Steam at 85°C for a further 15 minutes.
- Pour immediately into a bowl over an ice bath and stir until cool. Once cool, pour into an unperforated steam container. Cover with a sheet of baking paper and place flush against the ice-cream. Place in freezer for 4 hours.
- Remove from the freezer and blitz in a food processor to make the ice-cream creamy. Return mixture to the freezer.
To serve
- Remove the moulds from the sago puddings and place onto individual plates. Top sago with mango and spoon over reserved syrup.
- Sprinkle crumble mixture onto the plate and top with a quenelle of ice-cream. Garnish with lemon balm.
Hints and tips
- Sago is a starch extracted from various tropical plants.
- Leftover sago pudding will keep refrigerated for up to one week.
APPLIANCE / FUNCTION
Miele
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