Winemaker Newald Marais from Kranskop brought me their 2020 Chenin Blanc to taste I was absolutely blown away. On the nose it punches you with tropical notes with a hint of green undertones. I just wanted to go back to Mauritius when I tasted the wine. I thought what better pairing than passion fruit cups. They sourness of the passion fruit balances the sweetness of the sago pudding and it brings out the characters of the wine perfectly for me.
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp corn flour
100g caster sugar
1 tsp vanilla extract
2 tablespoons passion fruit pulp
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, corn flour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Add the passion fruit pulp.
Soak ¾ cup sago in 1 cup milk for an hour. Boil 2 ½ cups milk add 2 TBS butter. Add soaked sago – stir all the time. Add beaten egg-yolks of 3 eggs, 2 large TBS. sugar and pinch of salt. Mix in 2 Tbs. syrup.
To assemble the cups
Place ¼ cup of the passionfruit custard in each cup, spoon another ¼ cup of sago pudding on top of the custard. End of with another layer of the passionfruit custard. If you want to be fancy you can sprinkle sugar on top and flambe it with a torch.