Vino Cotto & Coffee Sago with Fresh Fig & Yoghurt Mousse

January 29, 2013 § 2 Comments

A few years ago I took a cutting from a friends’ fig tree and planted it in the front yard where we are now building the bakery. This year we have had a bumper crop of figs and have been eating them with everything.  One of my favorite combinations has been toast with ham, sliced fig and a slosh of Maggie Beer’s Vino Cotto that I received as a Christmas gift.

I though the vino cotto would also be lovely used in a dessert.  Initially I had been using it as was suggested on the label, just as you would use balsamic vinegar but also it reminds me a little of marsala which I know goes well with coffee.

Fig Vino Cotto and Sago


For The Sago

1 cup Sago

125 grams of water

70 grams of Vino Cotto

60 grams Organic Sugar

200 ml Strong Black Coffee (I used plunger) 


For The Yoghurt Mousse

200 grams milk

200 grams of Greek Yoghurt

vanilla pod

3 egg yolks

50 grams Organic Sugar

3 gelatine leaves

 200 grams of cream 

To begin bring a large pot of water to the boil, add the sago and stir.  Simmer this for about 10-15 min or until most of the sago is transparent.  Drain through a sieve, rinse in cold water and set aside.

Bring the sugar, water and vino cotto to a simmer and continue for 10 minutes.  Add the coffee and remove from the heat. Combine with the drained sago return to the heat and simmer for a few minutes.  Ladle this into glasses and place in the fridge to set.

For the mousse place the gelatin in a bowl of cold water.  Pour the milk into a saucepan with the cut and scraped vanilla bean. Bring the milk to the boil.
In the mean time whisk the yolks and sugar until thick and creamy.  Pour  the hot milk onto the egg mixture while whisking, place this in a double boiler.  Continue whisking until it reaches a temperature of 85°C. Stir in the squeezed gelatine and mix until dissolved.  Remove from the heat and incorporate the yoghurt.

When the mixture has cooled to around 30-40°C whisk the cream until soft peaks form and fold into the yoghurt egg mixture.  Ladle over the cold sago.  Carefully put the glasses back in the fridge and set the mousse about 1 hour.  Slice your figs and sprinkle with a little extra vino cotto, arrange on the tops of the mousse and dust with crushed pistachios.



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