Steam Oven Recipe: Fruit and Sago Terrine with Osmanthus

 Steamed Fruit and Sago Terrine with Osmanthus: A Symphony of Textures and Aromas

Imagine a dessert that's both refreshing and subtly indulgent. Our Steamed Fruit and Sago Terrine with Osmanthus offers just that – a delicate dance of chewy sago pearls suspended in a light, naturally sweet fruit base, infused with the floral perfume of osmanthus. The steam oven's gentle embrace creates a silken texture that melts in your mouth, making it a delightful treat for any occasion. The blend of tropical fruit sweetness with the unique fragrance of osmanthus appeals to a wide range of palates, offering a sophisticated yet approachable dessert experience.

Yields: 6-8 servings

Prep time: 30 minutes (plus chilling time)

Cook time: 25 minutes (steam oven)

Ingredients

For the Sago Layer:

• 1/4 cup small pearl sago
• 1 cup water
• 1 tablespoon granulated sugar
• 1 teaspoon dried osmanthus flowers

For the Fruit Terrine:

• 1 cup mixed diced fruit (e.g., mango, pineapple, kiwi, berries - use ripe but firm fruit)
• 1/2 cup fruit juice (e.g., pineapple, mango, or a mix)
• 2 tablespoons honey or maple syrup (adjust to sweetness of fruit)
• 1 tablespoon agar-agar powder
• 1/4 cup water
• 1 teaspoon lemon or lime juice (optional, to brighten flavours)
• Extra osmanthus flowers for garnish (optional)

Instructions & Method

1. Cook the Sago:
• Bring 1 cup of water to a boil in a small saucepan. Add the sago pearls and stir.
• Reduce heat to low and simmer for 10-15 minutes, or until the sago pearls are mostly translucent with a tiny white centre. Stir occasionally to prevent sticking.
• Remove from heat, cover, and let stand for another 5-10 minutes until the white centres disappear and the sago is fully translucent.
• Drain the cooked sago and rinse it under cold water to remove excess starch.
• In a bowl, gently mix the cooked sago with 1 tablespoon of sugar and 1 teaspoon of dried osmanthus flowers. Set aside.
2. Prepare the Fruit Base:
• In a separate saucepan, combine the agar-agar powder with 1/4 cup of water. Stir well to dissolve any lumps. Let it sit for 5 minutes.
• Add the fruit juice and honey (or maple syrup) to the agar-agar mixture. Heat over medium heat, stirring constantly, until the mixture comes to a gentle simmer and the agar-agar is completely dissolved (about 3-5 minutes). Do not boil vigorously.
• Remove from heat and stir in the diced fruit and lemon or lime juice (if using).
3. Assemble the Terrine:
• Lightly oil a heatproof mould or individual ramekins.
• Spoon half of the osmanthus-infused sago mixture into the bottom of the mould(s), distributing it evenly.
• Carefully pour the fruit and agar-agar mixture over the sago layer.
• Gently spoon the remaining sago mixture over the fruit layer.
• Lightly tap the mould(s) on the counter to remove any air bubbles.
4. Steam the Terrine:
• Place the mould(s) in your steam oven. Set the steam oven to 90°C (194°F) pure steam.
• Steam for 20-25 minutes, or until the terrine is set but still slightly wobbly to the touch.
5. Chill and Serve:
• Carefully remove the mould(s) from the steam oven and let them cool to room temperature.
• Cover the mould(s) with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the terrine to fully set.
• To unmould, gently loosen the edges of the terrine with a knife. If using a large mould, briefly dip the bottom of the mould in warm water. Invert onto a serving plate. For individual ramekins, you can serve directly.
• Garnish with extra osmanthus flowers, if desired, before serving.

Tips for Success

• Fruit Selection: Choose ripe but firm fruits that hold their shape well during steaming. Avoid overly juicy or mushy fruits.
• Agar-Agar: Ensure the agar-agar powder is fully dissolved to achieve a smooth and even set. Simmering gently and stirring constantly is key.
• Sweetness Adjustment: Taste the fruit juice mixture before adding honey or maple syrup and adjust the sweetness according to your preference and the natural sweetness of the fruit.
• Mould Preparation: Lightly oiling the mould makes it easier to unmould the terrine cleanly.
• Gentle Steaming: Steaming at a lower temperature ensures a delicate texture and prevents the terrine from becoming rubbery.
• Chilling Time: Allow ample chilling time for the terrine to fully set. This will make it easier to slice and serve.
• Flavour Variations: Experiment with different combinations of fruits and fruit juices. You can also add a touch of ginger or pandan extract to the fruit base for a different aromatic profile.
• Serving Suggestions: Serve the terrine chilled on its own, or with a light drizzle of coconut milk or a sprinkle of toasted nuts for added texture.