Creating Wines of Distinction

White Chocolate Tart, Litchi Cream, Dried Rose and Litchi, Meringue, Raspberries

Enjoy with the Creation Stars Sauvignon Blanc Late Harvest

Yields 16 portions

Tart Crust:

200 g flour

55 g icing sugar

¼ tsp salt

115 g cold butter

1 egg

1/2 tsp vanilla

Preheat the oven to 190° C.

Mix the flour, icing sugar and salt.

Rub in the butter.

Add the egg and mix till a dough forms.

Wrap with cling film and refrigerate for 1 hour.

Press into a round, greased tin and refrigerate again.

Blind bake for 30 minutes and cool down.

Filling:

350 g white chocolate

120 ml cream

1/4 cup butter

100 g fresh raspberries, halved

Melt everything together except for the raspberries.

Pack the raspberries in the tart case and pour over the filling.

Litchi Cream:

100 ml cream

50 ml litchi purée

Whip the two ingredients together to form stiff peaks.

Meringue:

120 g egg white

240 g castor sugar

Whip the egg white till foamy and slowly add the sugar.

When all the sugar has been added, whisk to form stiff peaks.

Line a baking tray with silicone paper.

Spray with non-stick spray.

Spread the meringue thinly and evenly over the silicone paper.

Dry out in the oven at 70° C overnight.

Break into shards.

Garnish:

dried rose petals

dried litchi

dried raspberries

raspberry purée

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1 Comment

  1. Esme Jefferys says:
    January 17, 2019 at 12:49

    Your new menu sounds divine, can't wait to sample the new taste sensations when we visit in August, hope it is still on the menu then

    Reply

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