03 Dessert Recipes Everyone Loves

  1. Grape Sago

Did you know that it is possible to replace wine with whole grape juice in a sago recipe? Check out how to make grape sago and some delicious creams to go with it.
1 ½ cups whole, unsweetened grape juice or red wine, whichever you prefer
½ cup of sugar
½ cup of sago
2 and ½ cups of water
2 cloves
1 cinnamon stick
Method of preparation
Place the sago in a container with 1 cup of water. It is recommended that the water be potable or filtered. Let it rest for 60 minutes.
Mix the remaining water with grape juice (or wine), sugar, cloves and cinnamon and stir.
Bring the contents to high heat in a pan and bring to a boil.
When the mixture boils, add it to the sago that was resting. Don’t discard the liquid: mix it too! 
Shake well.
Remember to lower the fire.
Let it cook until the sago is soft. This should take approximately half an hour. Stir every 5 minutes so the mixture doesn’t stick to the pan.
Then just let the sago cool to room temperature before putting it in the fridge. Cover with cling film and refrigerate for 60 minutes or more before serving.
There are those who think that the charm of sago is in that sweet cream usually served on top of the purple balls. 
There are two most common ways to make the cream. Write down the recipes!
Cream for sago made with condensed milk
½ cup of sugar
½ cup of condensed milk
3 cups of milk
2 tablespoons of corn starch
1 teaspoon of vanilla essence
Method of preparation
Over medium heat, combine all ingredients in a pan.
Leave it on the fire until it thickens, always stirring.
Transfer to a container and let cool to room temperature before placing in the fridge.
Tip: if you don’t want to worry about that film that mixtures like this usually form on top, use a plastic film touching the contents when closing the container.
English cream for sago
1 cup sugar, or a little less if you prefer it less sweet
1 cup of sour cream
1 cup of milk
4 gems
1 teaspoon of vanilla essence
Method of preparation
Divide the sugar into three portions.
Beat the yolks with one of the sugar portions (1/3 cup) until creamy.
Mix all the other ingredients and the rest of the sugar in a pan. Heat over low heat and stir until some bubbles form in the contents. Don’t let it boil.
Mix the previously beaten eggnog with the mixture prepared in the pan. 
Add the contents to the eggnog gradually, using a ladle or whatever you prefer. Stir well as you add.
Return everything to the pan and let it cook again on low heat. Stir until thickened.
Transfer to a container and let cool to room temperature before placing in the fridge.
Cover with cling film in contact with the contents and let it freeze.

  1. Microwave Brigadier

This dessert recipe is different from the traditional pot brigadier. It doesn’t even dirty the pan and it’s very fast! 
But it requires strength in the arms of whoever is going to move the content so that it is in the perfect spot to even be able to roll the brigadier.
1 can of condensed milk
1 tablespoon unsalted margarine
4 tablespoons of powdered chocolate
If rolling up and covering, sprinkles of your choice
Method of preparation
In a microwave-safe dish, mix all the ingredients well until smooth.
Set the microwave on high power and heat the mixture for 3 minutes.
Remove and stir well.
Return the mixture to the microwave and heat for another 3 minutes.
Remove and stir again.
Let it cool at room temperature and then put it in the fridge for another 30 minutes if you’re eating it with a spoon or at least 2 hours if you want to roll it up.

  1. Pave

Not all pave recipes are the same as grandma’s recipes, but you can get pretty close by choosing a quicker, simpler and easier recipe. 
How about learning how to make pave with Massena biscuits? And, who knows, even to assemble in pots and enjoy it as a dessert to sell.
2 packages of Massena biscuits
1 can of condensed milk
3 boxes of sour cream
300g milk chocolate bar
400ml of milk for the cream
1 cup of milk for the process
1 yolk
1 tablespoon of corn starch
1 teaspoon of vanilla essence
Method of preparation
Mix 400ml of milk with a spoon of cornstarch, condensed milk, yolks and two boxes of cream.
Place over medium heat in a pan and stir all the time.
When the mixture starts to boil and is creamy like porridge, turn it off.
Let cool.
Chop the chocolate bars.
In a pan, mix the chocolate with the last box of cream.
Bring to a boil and stir until the chocolate melts.
Dip each Massena biscuit in the rest of the milk. Be careful not to get too wet and the cookies will be soft and soggy.
Start assembling the pave: first, a layer of cookies. Then a layer of the cooled cream. Alternate layers until you reach the top of the serving dish you use, but leave room for the “cover”.
On top of the assembly, place the icing made with chocolate and cream. Spread evenly and place in the fridge for at least two hours.

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