Sago Pudding with Vanilla Sauce (Creamy Sago Dessert)

Soak the sago in cold water for about two hours, or until well rehydrated

Heat it over low heat with red wine and to taste

The amount of cornstarch depends on the red wine: it's good to add the spoonfuls and experiment, adjusting the consistency as needed

Stir constantly

When the sago becomes transparent, it is cooked

Pour into individual ramekins or a serving dish and serve with the following cream: heat the milk with cornstarch over low heat

When it starts to boil, add the gelatin powder dissolved in a little milk

Stir without stopping until thickened

Add vanilla drops and egg yolks, continue stirring and remove from heat as soon as boiling stops