Creating Wines of Distinction

Creation Fine Cape Vintage

Chocolate and Berry Trifle

Chocolate and Berry Trifle Yields 6 portions Enjoy with the Creation Fine Cape Vintage   Dark Chocolate Sponge Cake: 125 g butter (room temperature) 200 g white sugar 60 g cocoa 5 ml vanilla paste 280 g cake flour 15 ml baking powder 3 ml salt 150 ml milk 2 eggs Preheat the oven to 180° C. Line 2 x 20 cm cake tins. Cream the butter and sugar till…

Lindt Chocolate Brioche, Crystallized White Chocolate, Speculaas Gelato, Violet, Raspberries

Lindt Chocolate Brioche, Crystallized White Chocolate, Speculaas Gelato, Violet, Raspberries Enjoy with the Creation Fine Cape Vintage Yields 9 Portions Crystallized White Chocolate: 100 g sugar 40 g white chocolate, finely chopped 1 pinch salt 37.5 ml water Boil sugar and water to reach 135° C. Add chocolate and salt and whisk till crystallized. Brioche: 500 g cake flour 10 g yeast 25 g sugar 1 g salt 150 g…

Vineyard Cake, Fresh Fig and Speculaas Gelato

Vineyard Cake, Fresh Fig and Speculaas Gelato Enjoy with the Creation Fine Cape Vintage Yields 24 Cake Crust 70 g butter 70 g coconut sugar Mix together till combined. Set aside. Cake Mix 500 g gluten-free flour 2 tsp baking powder ½ tsp bicarb of soda 3/4 tsp salt 175 g butter 340 g coconut sugar 75 ml olive oil 2 tsp lemon zest 2 tsp orange zest ½ tsp…

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

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…

Pear Mousse with Walnut Dust, Date Sponge, Port Poached Pear, Dried Apple, Violets, Coffee Foam and Baby Toffee Apples

To be paired with Creation Fine Cape Vintage Pear Mousse with Walnut Dust, Date Sponge, Port Poached Pear, Dried Apple, Violets, Coffee Foam and Baby Toffee Apples Ingredients Pear mousse 20 egg yolks 250 g sugar 1 L cream 12 sheets gelatine 2 cups pear purée Pear purée 4 pears Walnut dust 2 cups walnuts Date sponge 600 g flour 12 eggs, separated 600 g sugar 2 cups date purée…

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