Eggnog Cheesecake, Nutella Crumble, Gluhwein Jelly, Roasted Banana Meringue, Raspberry, Coconut Chia Seeds
Serve with the Creation Fine Cape Vintage
Yields 15 portions
340 g Nutella
500 g flour
Rub the two ingredients together until it resembles breadcrumbs.
Bake at 180° C for 5 – 10 minutes.
Allow to cool.
1/4 cup sugar
1 egg yolk
pinch of salt
1 cup cream
1 cup milk
half tsp vanilla
1 tsp nutmeg
Whisk all the eggs, sugar, salt, vanilla and nutmeg.
Add the milk and cook over low heat till thickened. Cool down.
350 g smooth cream cheese
6 tbsp eggnog mix
4 tbsp icing sugar
2 tbsp cream
Blend cream cheese, icing sugar, eggnog mix and cream till combined. Allow to set in the fridge.
Roasted Banana Meringue
1 tsp butter
qtr tsp cinnamon
2 egg whites
120 g castor sugar
Roast the banana, butter and cinnamon for 20 minutes.
Blend in a jug blender till smooth.
Beat egg whites with sugar till dissolved.
Whisk till thick and add the banana purée, whisk till combined.
Spread the meringue on a piece of pre-sprayed parchment paper.
Bake in the oven at 40° C till dry.
Break into shards.
three qtr cup water
three qtr cup sugar
1 cinnamon stick
5 star anise
1 bottle Creation Syrah, Grenache
20 sheets gelatine (pre-soaked)
Boil everything except the gelatine sheets and the wine.
Add wine, bring to simmer and strain.
Whisk in the soaked gelatine sheets.
Set in the fridge.
Cut out with a circle cutter.
Coconut Chia Seeds
100 g chia seeds
half can coconut milk (200 ml)
Combine the two ingredients and soak until thick.
fresh raspberries (2 per plate)
brûléed banana cubes
Brûléed bananas: Cut 2 bananas into 1.5 x 1.5 cm cubes. Sprinkle the cubes with some castor sugar and brûlée the cubes with a kitchen torch. Place two cubes per plate.