Sagu

Panelinha’s coffee Sagu combines small pearls with strong, unsweetened coffee and a touch of citrus. The recipe serves this version cold with whipped cream and citrus zest, offering it as a different way to finish a meal with coffee.

The Sagu soaks for an hour in part of the filtered water. Near the end of the soak, the remaining water is heated with the coffee and sugar until the sugar dissolves and the liquid boils.

The soaked pearls and their soaking liquid join the coffee mixture. They simmer with occasional stirring until soft and almost transparent, retaining a small white point at the centre.

The cooked mixture is transferred to a bowl and left to cool briefly at room temperature. Citrus juice is stirred in, the bowl is covered with film and the whole dessert is refrigerated to become cold.

Whipped cream and citrus zest finish each serving. If the pearls collect at the bottom after chilling, Panelinha advises briefly taking the bowl out and stirring to redistribute them in the liquid before serving.