1 punnet Checkers fresh figs
10 teaspoon ordinary sugar
Gas Blow Torch
3 tablespoon pink sago
3 tablespoon white sago
500ml full cream milk
1 small tin Nestle dessert cream
1⁄2 - 1 tin Condensed milk
1⁄2 teaspoon vanilla essence
Soak sago in separate bowls of water. Water should just cover sago.
Heat milk with vanilla.
Divide milk between pink and white sago, and simmer on low stirring often till slightly thickened and sago is glassy.
Remove from heat and add in cream and condensed milk to taste.
Allow to chill and thicken in fridge.
Cut figs in half. Pour over 1 teaspoon sugar on each half.
Blow torch on a foil lined tray, until caramelized.
Spoon pink sago into dessert cups.
Then gently spoon on white sago.
Place on caramelized figs and garnish with mini chocolate balls etc.