Apricot Sago Cream

APRICOT SAGO CREAM

taken from Herald Sun 1/4/1997.

 

 

As I remember, this is a delicious dessert.  Mum used to peel the lemon rind with a vegetable peeler  because, as mum said, it makes it easier to remove from the mixture.

 

INGREDIENTS

 

4 tablespoons sago

2 and 1/2 cups of milk

pinch salt

rind of 1 lemon finely peeled

4 eggs, separated

1/4 cup of sugar

apricot jam

1/4 cup of sugar extra

 

METHOD

 

1.   Using a vegetable peeler peel the lemon for its rind making sure it is finely peeled.

2.   Combine sago, milk, pinch of salt, and lemon rind  in a pot.

3    Cook for 15 minutes stirring occasionally.

4.   Separate  2 eggs.

5.   Beat egg yolks and sugar until light.

6.   Beat into sago mixture.

7.   Beat 2 egg whites until stiff and fold in.

8.   Pour into a greased oven dish, place in a dish of hot water and bake in a moderate oven for  

      20 minutes.

9.    Remove from oven and spread top with apricot jam.

10.  Beat 2 remaining egg whites with a 1/4 cup sugar. Pile on top. 

11.  Bake until meringue is golden.  Serve with cream or ice cream.