To be paired with Creation Chardonnay

White Chocolate and Vanilla Fondant with a Mango Centre, Charred Naartjie, Mango Curd

Yields 15

Ingredients

White chocolate and vanilla fondant

• 200 g white chocolate
• 100 g butter
• 5 eggs
• 50 g sugar
• 50 g honey
• 100 g flour
• 2 tsp vanilla extract
• 300 g mango purée

Charred naartjies

• 4 ClemenGold naartjies
• 20 ml blood orange infused olive oil

Mango curd

• 120 g sugar
• 250 ml mango purée
• 120 g butter (cut into small blocks)
• 3 eggs

Methods

White chocolate and vanilla fondant

1. Melt the chocolate and butter by placing it in a mixing bowl over a pot of simmering water.
2. Add vanilla and mix into the melted chocolate.
3. Whisk the eggs, sugar and honey in a mixer till light in colour.
4. Add the melted chocolate mix to the egg mix while whisking.
5. Sift the flour and fold into your egg and chocolate mix.
6. Place the mixture in a piping bag.
7. Preheat the oven to 190° C.
8. Butter and spray 15 dariole moulds.
9. Fill the moulds with the fondant mix to one third only.
10. Add 1 tsp of mango purée on top of each mix.
11. Now add more mix till the purée is covered – mould must be a little more than half filled.
12. Bake in the preheated oven for 10 min.

Charred naartjies

1. Slice each naartjie into 4 slices, keeping the skin on.
2. In a hot pan with the blood orange infused olive oil, sear the naartjie slices on each side till almost burnt in colour.

Mango curd

1. Put the sugar and 125 ml mango purée in a mixing bowl.
2. Whisk well over a pot of simmering water.
3. Add the butter block by block while whisking it into the sugar and purée mix.
4. Add the eggs one by one while whisking.
5. Add the last 125 ml of mango purée.
6. Continue whisking till the mixture is thick, for about 10 min.

Garnish

1. Micro basil
2. Charred naartjie
3. Mango curd