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1 cup + 2 Tbsp. all-purpose flour

1/3 cup shortening

1/4 tsp. salt 5 Tbsp. + 1 tsp. very cold water

Pie Filling.

3/4 cup sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 egg yolks
2 cups whole milk

1 Tbsp. unsalted butter 1 tsp. vanilla 1 cup sliced bananas 1/2 cup macadamia nuts, coarsely chopped



Combine flour and salt in a mixing bowl. Cut shortening into flour with a pastry blender or two knives. Do not over?mix. These are sufficiently blended when particles are the size of peas. Gradually add water, sprinkling 1 Tbsp. at a time over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold the pastry together when it is pressed between the fingers, it should not feel wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pan. Fit circle into a pie plate and trim edges with kitchen shears or a sharp knife. Let 1/2 inch extend over rim. Turn edge under and flute with fingers to make a standing rim. Prick shell all over with a fork to prevent air bubbles. Bake at 450 F for 10 minutes. Let cool to room temperature.

Pie Filling.

In the top of a double boiler combine the sugar, salt and cornstarch. Stir in 1 1/2 cups of the milk and cook over mediumhigh heat until thick and pudding?like. In a small bowl, beat the egg yolks and remaining 1/2 cup of milk. Slowly add the egg mixture to the cooked custard and cook for 2 minutes longer, stirring constantly. Remove from the heat and stir in the butter, vanilla and bananas. Pour into the prepared pie shell. Bake for 10 minutes in a 3500 F oven. Sprinkle the top of the pie with the macadamia nuts and return to the oven for 5 minutes longer. Remove from the oven and cool completely. Garnish with whipped cream and mint sprigs when serving.






1 lb. graham cracker crumbs


5 oz. unsalted butter, melted


1 Tbsp. sugar


pinch of salt


1/4 tsp. vanilla


Pie Filling.


6 egg yolks


14 oz. sweetened condensed milk


4-1/2 oz. key lime Juice


1 Tbsp. lemon juice


zest of I lime






Combine the graham cracker crumbs, sugar and salt together in a mixing bowl. Slowly pour in the melted butter and vanilla and mix together. The crust should be moist, but not overly wet. Press into a 9 inch pie plate and bake at 350 F for 10 minutes. Remove and cool completely.


Pie Filling.


Combine the egg yolks, lime zest and condensed milk in a bowl. Slowly add the lime Juice and lemon Juice. Stir until the filling is smooth and creamy. Pour into the prepared pie crust and bake in a 350 F oven for 10 minutes. Cool completely and serve chilled with whipped cream.





2 pints of your favorite fresh berries, rinsed thoroughly and drained well


Cre'me Anglaise:


1 cup half & half


1/2 of a vanilla bean, sliced length-wise


2 egg yolks


1/4 cup sugar


1 Tbsp. triple sec


1 Tbsp. fresh orange juice




Cre'me Anglaise:


Scrape out the inside of the vanilla bean and place the tiny seeds in a small saucepot with the half & half. Cook over low heat for 5 minutes. Remove from heat and set aside. In a separate mixing bowl, cream together the egg yolks and sugar until light and fluffy. Slowly drizzle the heated half & half mixture into the egg yolk/sugar mixture and mix together for 1 minute. Transfer this mixture back into the small saucepan and cook over medium?low heat, stirring constantly with a wooden spoon, until the mixture thickens. It should have the consistency of a slightly cooked custard. Stir in the triple sec and orange juice. Refrigerate until completely cooled.


To Serve:


Divide the berries evenly into 4 dessert glasses and pour the Cre'me Anglaise over the top. Garnish with fresh mint sprigs.





5 oz. bittersweet chocolate
1 small egg
1/4 tsp. vanilla
2 Tbsp. creme de menthe


1/4 cup heavy cream, scalded
2 Tbsp. fresh, finely chopped mint leaves
4 egg whites, whipped into stiff peaks
1/2 cup unsweetened whipping cream






Chop the chocolate into very small pieces in the bowl of a food processor. Slowly add the egg, vanilla, creme de menthe, scalded heavy cream and mint leaves. Transfer ingredients into a mixing bowl and gently fold in the whipped egg whites and whipped cream. Pour into 4 large parfait glasses and chill for 2 hours. Garnish with mint sprigs when serving.




10 oz. white chocolate, broken into bits


1/3 cup half & half


3 egg yolks


1 whole egg


1/8 tsp. vanilla


2/3 cup sugar


1 Tbsp. light corn syrup




Start by placing 4 (8 oz.) heat resistant, lightly greased cups into a baking dish. Fill the baking dish with hot water so that it comes 3/4 of the way up the outside of the cups. Set aside the pan, making sure no hot water gets inside of the cups.


Melt the white chocolate with the half & half in a small pot over low heat. Remove the pot from the heat as soon as the chocolate has melted. Set aside. In a mixing bowl, whisk together the egg yolks, whole eggs and vanilla. Slowly add the white chocolate mix. Set aside.


Place the sugar and corn syrup in a small heavy?bottomed sauce pan. Over medium heat, dissolve the sugar and corn syrup until it is light/medium brown in color. Be very careful not to burn the sugar. Constantly stir with a wooden spoon while cooking to avoid burning. The pan will become very hot, so be careful when handling. As soon as the caramel has achieved the desired color, immediately remove from the heat and divide evenly into the bottoms of the 4 reserved cups.


Ladle the custard mixture into the cups over the caramel. Fill the cups until the custard reaches 1/2 inch from the top rims of the cups. Cover the top of the baking dish with a sheet of wax paper to prevent the tops of the custard from burning. Very carefully place the baking dish into a preheated 350 F oven. Cook for approx. 20 minutes. The custards should have a Jell-O like consistency, without being runny. Insert toothpick into each custard to assure that they are done. The toothpick should come out clean. If they are still a bit runny, cook for 5 to 10 minutes longer.


Remove custards from baking dish, let cool and refrigerate. To unmold, run a paring knife around the outside edge of each cup and invert onto a plate. Let the cre'me caramels remain inverted in the cups for 5 minutes. Gently remove the cups. Garnish each caramel with a fresh mint sprig and fresh berries.






1 cup walnuts


1/4 cup light brown sugar


4 Tbsp. melted unsalted butter


Pie Filling.


20 oz. bittersweet chocolate


1/2 cup heavy cream, scalded


10 egg whites, whipped to form peaks


1 cup unsweetened whipping cream


1 egg


1 tsp. vanilla






Combine all of the crust ingredients into the bowl of a food processor. Coarsely chop. Press into the bottom of a 10 inch springform pan. Set aside.


Pie Filling.


Melt 10 oz. of the chocolate in a double boiler over low heat and set aside. In the bowl of a food processor, chop the other 10 oz. of chocolate. Slowly add the egg, vanilla and scalded cream until the mixture is smooth and glossy. Transfer the ingredients to a mixing bowl and gently fold in the reserved melted chocolate, whipped cream and whipped egg whites. Pour the filling into the prepared springform pan and chill for at least 3 hours.

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Updated 9/20/2000