FRESH SUMMER FRUITS METHOD: Slice each peach into thin wedges. Drizzle with a little lemon juice to prevent discolouration. Rinse the raspberries and leave to drain, or pat dry. Destalk the wild strawberries, rinse and drain, or pat dry. To serve Spoon some of the warm sauce into individual bowls and top with the fruit. Garnish with pomegranate rubies and sprigs of mint. Cook’s notes: – You could splurge on an imported brand of chocolate, but both Cadbury’s Milky Bar and Beacon Dream work very well for this recipe; just don’t use cooking chocolate, the taste won’t be the same.…
Recipe by Stefan Predorf & Katelynne Wooldridge
Pancakes are always a good idea. These delicious chocolate marble pancakes with toasted coconut and rum are perfect for brunch and/or dessert! We love making this easy pancake recipe when friends and family come over because it only takes 30 minutes to whip it – a real masterpiece that will wow the crowd! TRY THIS: Make perfect pancakes every time with this easy pancake recipe ALSO TRY: Puffed pancakes with bananas and Horlicks ice cream
Print Recipe Chocolate terrine with hazelnut praline and salted caramel popcorn Serves: 12 Cooking Time: 2 hours plus setting time Ingredients Chocolate terrine 250ml (1 cup) fresh cream 200g Lindt 70% Dark Chocolate 225g castor sugar 60ml (¼ cup) boiling water 100g hazelnuts, roughly chopped Hazelnut-praline topping 225g castor sugar 60ml (¼ cup) boiling water
Try this bonus recipe from the ‘Melting Pot’ feature in our September 2015 mag.
Print Recipe Bourbon and chilli dark-chocolate truffles Serves: 30 Cooking Time: 30 minutes + 4 hours, to chill Ingredients 250ml (1 cup) double-thick cream 50g unsalted butter 300g good-quality 70% dark chocolate 30ml (2 tbsp) bourbon (optional) Pinch red chilli flakes (optional) Cocoa powder, to dust Instructions 1 Warm the cream in a double boiler
Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has
AMARULA CRÈME ANGLAISE 300ml fresh cream 150ml Amarula (optional) 5ml (1 tsp) vanilla extract 4 egg yolks 15ml (1 tbsp) Hamilton Russell Vineyards fynbos honey METHOD: 1. Heat the cream and Amarula in a saucepan, but do not allow to boil. 2. Whisk the vanilla, egg yolks and honey together until pale yellow, and pour the warm cream mixture over while whisking. Return to low heat, and cook while stirring constantly until the mixture coats the back of a metal spoon, 3 – 5 minutes. Remove from heat and leave to cool. 3. Serve the cake with crème anglaise and…
Print Recipe Coconut and vanilla wraps with chocolate, banana and nuts By Robyn Timson – Serves: 8 Cooking Time: 1 hour Ingredients Coconut and vanilla wraps 1 x basic wrap recipe here, using 125ml (½ cup) coconut milk instead of water 40g (½ cup) desiccated coconut 5ml (1 tsp) vanilla seeds 15ml (1 tbsp) flour
The flavour combinations of these white chocolate and cherry fondants go together like salt and pepper, Romeo and Juliet, macaroni and cheese…
These persimmons in vanilla and grapefruit syrup with white chocolate whipped cream is the perfect dessert for summer. Make it, invite over some friends and family and enjoy a great time in the sun this warmer season!
Coffee and white chocolate blondies are a spin on their classic chocolate cousins. Sweet and chewy, they’re made using white chocolate instead of dark chocolate, and our version includes a coffee flavouring. They’re best eaten on the day they’re baked, but will keep for a day in an airtight container.
Recipe by Nicky Gibbs Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za Cook’s tips: You can sandwich the two halves of this cake together with cream, jam or a combination of raspberries and cream. If you like, top the cake with nuts or add nuts to the batter
Print Recipe White chocolate and saffron mousse Serves: 6 – 8 Cooking Time: 30 mins plus extra for chilling Ingredients Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes. In a separate bowl, melt the chocolate over the double boiler
