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This is a healthier turkish delight idea my surfer friend came up with. A pomegranate rosewater flavoured dessert, simply delightful topped with dark chocolate!
Soak sago in pomegranate juice 4 hours or overnight.
Bring to a simmer on high heat, stirring constantly. Add rosewater and rapadura sugar.
Keep cooking until grains are just turning transparent. Pour into a beautiful bowl to set.
May be served warm with generous shavings of 70 - 85% organic, fairtrade chocolate or poured into individual ramekins, drizzled with Classic Dark and set in the fridge to serve as individual portions. The raw chocolate will form a hard casing on top.
Takes about 30 minutes to make, excluding soaking time and cooling time. Serves 6 - 8.
Melt finely chopped cacao butter with coconut oil in a glass bowl over boiling water.
Remove from heat. Whisk in all other ingredients, adding organic cocoa powder last.
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