Chocolate Fondant
Ingredients:
- – 100g dark chocolate
- – 100g butter
- – 2 whole eggs
- – 2 egg yolks
- – 30g gluten-free flour
- – Pinch of salt
Method:
Melt the chocolate and butter together, then let it cool slightly. Whip the eggs and sugar until pale, light, and thick — about 3 minutes. Gently fold the cooled chocolate mixture into the whipped eggs. Sift in the gluten-free flour and salt, and fold until just combined. Divide the mixture into ramekins and bake at 180°C for 10–12 minutes.
Orange & Olive Oil Sorbet
Ingredients:
- – 500ml orange juice
- – 60ml olive oil
- – 30g prosorbet
Method:
Mix all ingredients together and freeze. Once frozen, churn until smooth.
Grilled Naartjie
Ingredients:
- – 2 naartjie segments
- – 15ml oil
Method:
Drizzle the naartjie segments with a little oil and grill until lightly charred.
Avo Chocolate Mousse
Ingredients:
- – 2 large avocados
- – ¼ cup cocoa powder
- – 3 tbsp maple syrup
- – ⅓ cup coconut cream
- – 1 cup chocolate
Method:
Melt the chocolate and allow it to cool slightly. Place all ingredients in a blender and blend until smooth.
Candied Orange Peel
Ingredients:
- – Skin of 3 oranges
- – 500ml water
- – 50ml maple syrup
Method:
Cook all ingredients together until the orange peel is soft.
Espresso Crème Caramel
Ingredients (Custard):
- – ¼ tsp sea salt
- – 2 tbsp cornstarch or arrowroot starch
- – 1 tsp agar agar powder (not flakes)
- – ⅓ cup maple syrup
- – 4 tsp vanilla extract
- – 2 cans full-fat coconut milk
- – 20ml agar agar
- – 30ml espresso shot
Method:
Combine all ingredients in a pot. Cook over medium heat until thickened. Pour into a container and allow to set in the fridge.
Pair with: Creation Fine Cape Vintage