Prep: 3 hrs 30 mins
A show-stopping dessert recipe from Michelin star chef, Jan Hendrik van der Westhuizen.
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Ingredients (15)
For the Meringue:
60 g | eggs — white |
120 g | castor sugar |
For the compote:
1 kg | blueberries — fresh or frozen |
100 g | castor sugar |
lemons — juice only | |
2 | vanilla — pod, split, seeds scraped |
For the Sago pudding:
1/2 c | tapioca — or sago pearls |
3 c | milk |
1/4 tsp | salt |
2 | eggs |
1/2 c | sugar |
1 tsp | vanilla — extract |
TO SERVE:
ice cream — vanilla bean | |
dried hibiscus flowers | |
cream |
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