Eggnog Cheesecake, Nutella Crumble, Gluhwein Jelly, Roasted Banana Meringue, Raspberry, Coconut Chia Seeds

Serve with the Creation Fine Cape Vintage

Yields 15 portions

 

Nutella Crumble

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.

 

Eggnog Mix

3 eggs

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.

 

Eggnog Cheesecake

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 banana

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.

 

Gluhwein Jelly

three qtr cup water

three qtr cup sugar

1 cinnamon stick

1 orange

5 cloves

5 star anise

1 bottle Creation Syrah, Grenache

20 sheets gelatine (pre-soaked)

Boil everything except the gelatine sheets and the wine.

Reduce slightly.

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.

Refrigerate.

 

Garnish

fresh raspberries (2 per plate)

oreganum

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.

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