Sagu de Vinho Tinto com Creme de Baunilha

Dive into a traditional Brazilian dessert from the heart of the Serra Gaúcha region — the Sagu de Vinho Tinto com Creme de Baunilha. This delightful treat combines the rich, fruity flavors of red wine-infused sagu pearls with a luxurious vanilla cream, perfect for an indulgent ending to any meal.

Ingredients

For the Sagu:

🌾 1 cup sagu pearls, unspecified brand
🍷 1 bottle sweet red wine, Vinho Tinto Suave (e.g., "Valian")
🌊 4 cups filtered water
🍚 1½ cups white granulated sugar
🌱 2 cinnamon sticks
🌺 4 cloves

For the Vanilla Cream:

🥛 1 box sweetened condensed milk, unspecified brand
🍶 1 box cream, Creme de Leite, unspecified brand
🥛 300 ml whole milk, unspecified brand
🍳 3 sieved egg yolks
🌽 2 tablespoons cornstarch
🌼 1 teaspoon vanilla extract

Instructions

1- Hydrate Sagu:

• Place 1 cup of sagu pearls into a large bowl.
• Add 2 cups of filtered water and stir gently.
• Allow to soak for 1 hour to ensure even cooking.

2- Prepare Wine Syrup:

• In a saucepan, mix 1 bottle of sweet red wine, the remaining 2 cups of water, 1½ cups sugar, 2 cinnamon sticks, and 4 cloves.

3- Boil Syrup:

• Stir until sugar dissolves.
• Place over high heat till it boils.

4- Cook Sagu:

• Add hydrated sagu, along with soaking water, to the boiling syrup.

5- Simmer:

• Lower heat to medium-low, cooking for around 30 minutes, stirring occasionally.
• Sagu is done when soft and nearly transparent with a white dot in the center.

6- Remove Spices & Cool:

• Remove cinnamon and cloves.
• Cool at room temperature for 30 minutes.

7- Chill Sagu:

• Transfer to serving glasses and refrigerate for about 2 hours.

Preparing the Vanilla Cream

1- Mix Condensed Milk & Cornstarch:

• In another saucepan, combine 1 box of sweetened condensed milk with 2 tablespoons cornstarch.
• Stir well with a spatula until smooth.

2- Add Yolks and Milk:

• Combine 3 sieved egg yolks and 300 ml whole milk with the mixture, stirring well.

3- Add Vanilla Extract:

• Stir in 1 teaspoon of vanilla extract.

4- Cook Cream:

• Heat over medium, stirring constantly, until thickened.

5- Finish Cream:

• Add 1 box of cream, stirring until smooth.

6- Chill Cream:

• Transfer to a bowl, covering with plastic wrap directly on the surface.
• Refrigerate for at least 2 hours.

Assembly

1- Portion Sagu:

• Spoon chilled sagu into individual serving glasses.

2- Top with Cream:

• Add a dollop of chilled vanilla cream atop each serving.

3- Serve:

• Enjoy your masterpiece with elegance.

Prep Time: 1 hour (sagu hydration)
Cook Time: Approximately 35-37 minutes
Total Time: 5 to 6 hours
Servings: 6
Equipment: FAZENDA Spatula, Electrolux Stovetop, Stainless Steel Saucepan

Cooking Tips

• Ensure sagu pearls have a tiny white dot when done.
• Sieving egg yolks prevents an "eggy" smell.
• Using sweet red wine from Serra Gaúcha enhances flavor.

#brazilian #dessert #sagu #vanilla #redwine

CANAL RZ - RECEITAS DA RUTE: https://www.youtube.com/@CanalRZ-ReceitasdaRute

#canalrz-receitasdarute

Sagu de Vinho Tinto com Creme de Baunilha