Deconstructed Malay Hertzoggies, Apricot Jam and Chilli Jelly, Apricot Sorbet, Coconut Crisp, Snapdragons, Fresh Coconut, Gluten-free Shortbread
To be enjoyed with the Creation Viognier
- 500 g fine coconut
- 200 g apricot jam
- 50 g honey
- 1 cup water
- 2 sticks cinnamon
- 1 tsp vanilla paste
Place all the ingredients, except the vanilla, in a pot over medium heat and cook until all the liquid has dissolved. Add the vanilla and set aside to cool.
Spread small circles of the mix on silicone paper in a tray and bake till golden (about 10 – 12 min) in a preheated oven at 180° C.
- 500 g butter
- 1 cup castor sugar
- 1 tbsp vanilla essence
- 1 egg
- 4 cups gluten-free flour
- 2 heaped tsp baking powder
- 2 tsp Pinot salt
In a mixer whisk the butter and sugar till light and creamy.
Add egg and vanilla and whisk till combined.
Use your hands to mix in the flour, baking powder and salt till dough forms.
Cover with cling film and let it rest in the fridge for about half an hour.
Roll out thinly with some gluten-free flour and bake on silicone paper in a preheated oven at 180° C for 10 – 12 minutes till golden brown.
Apricot and chilli drops
- 1 whole dried chilli
- 5 gelatine leaves
- 60 g apricot jam
- 20 g honey
- 50 g water
Soak gelatine leaves in cold water.
Place chilli, apricot jam, honey and water in a pot and bring to the boil. Simmer while stirring for 5 minutes.
Take off the heat and cool down for 10 minutes. Discard the chilli. Place the mix in a bar blender and blend till smooth.
Return the mix to the pot and heat till almost boiling. Add the soaked gelatine leaves and stir till dissolved. Pour the mix through a strainer and into desired moulds.
Set in the fridge.
- 60 g sugar
- 500 g frozen apricots
- 2 tsp orange juice
- 1 egg white
Blend all the ingredients on a high speed in a bar blender till smooth.
Transfer to an airtight container and place in the freezer.
fresh coconut pieces