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Grenache noir Viognier
Chocolate Fondant with Ruby Chocolate Centre, Raspberry Sorbet, Berries, Lace Tuile
Chocolate Fondant with Ruby Chocolate Centre, Raspberry Sorbet, Berries, Lace Tuile Serve with the Elation MCC or Creation Rosé Yields 8 portions Ruby Chocolate Centre 200 g ruby chocolate 125 g cream Melt chocolate and cream over a water bath. Pour into a piping bag and leave in the fridge to set overnight. Pipe balls (half a ping-pong ball size) onto a tray and refrigerate till needed. Chocolate…
White Chocolate Panna Cotta
White Chocolate Panna Cotta by Chef Charl van Wyk 5 egg yolks 300 ml cream 300 ml milk 3 gelatine leaves 1 vanilla pod 70 g sugar 150 g white chocolate Cream egg yolks and sugar together. Soak gelatine leaves in cold water. Heat milk and cream with vanilla seeds (scraped out of pod). Combine egg and milk mixture. Cook over a water bath until it coats the back of…