S4
150g white chocolate
500ml pouring cream
45ml hot water
10ml gelatine powder
250ml blueberries, fresh or frozen
Dissolve the gelatine in the water. Melt the chocolate in a saucepan along with the cream. Then pour in the gelatine and let it cook for one min.
Take of the heat, transfer to a bowl and place in a ice bath to cool.
Stir in the berries and portion the mix into glasses.
Chill for 2 hours.
drink: single espresso
S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste
Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.
drink: an espresso
S4
pannacotta:
2 leaves of gelatin
400 ml cream
50 ml yellow sugar
25 ml ginger (powder)
1 vanilla pod
lime syrup:
100 ml white sugar
50 + 50 ml water
zest and juice of one lime
100g raspberries
Place the gelatine in water for 4 min. Place the sugar, ginger and cream into a pot. Gut the vanilla pod and put both the pod and the seeds into the pot. Bring to the boil.
Take the pot of the stove and put the gelatine into it.
Pour into espresso cups.
Let it chill for at least 2 hours in the fridge.
Put the white sugar in a pot along with 50 ml water and boil it until it turns light brown, pour in the remaining 50 ml water (it will sizzle) and the lime zest and juice.
It should now be rather syrupy in consistency. Let it cool.
When time to serve, carefully slide a table knife around the inside of the cups to loosen the pannacotta. Knock it out onto a plate, pour syrup around it and top with rasperries.
drink: nothing
S4
6 egg yolks, if you use jumbo eggs use 5
100 ml sugar
350 ml cream
150 ml milk
1 vanilla pod
caramell or yellow sugar for the coating
Preheat oven to 110c.
Mix the yolks with the sugar and stir it well, do not whisk.
Mix the cream and milk in a pan, split the vanilla pod and scrape the seeds into the pan and drop the pod in aswell. Slowly bring to the boil while stiring, remove from heat and let it rest for a minute. Remove the pod. Little by little, while continuiosly stirring, pour the cream mix into the egg and sugar mix. Once the sugar is completly disolved into the mix it's ready.
Pour the mix into 4 oven proof bowls. Place the bowls fairly high up in the oven and cook for 40-45 minutes, when you poke the bowls there should be a slight movement in the center of bowl.
Take them out and let them chill in the fridge for at least 40 minutes.
Before serving, with a spoon spread the caramell sugar over the custard and burn it with a torch (if you don't have a torch you can grill it in the oven, just place the bowls directly under the grill).
Wait one minute before serving.
drink: espresso
S8
For the crust:
150 - 200g of crushed almonds
25-30g sugar
60g melted butter
5g finely grated lemon rind
For the filling:
250g cottage cheese, smooth
250ml
10ml gelatine powder
60ml water
1 can condensed milk
125ml lemon juice
For the topping:
125ml fresh orange juice
115g granadilla pulp, canned or fresh
25ml sugar
10-15 ml corn flour
50-60ml water
Start with the crust. Preheat the oven to 200c. Mix the lemon rind, butter, sugar and almonds.
Press the mixture onto the walls of a cake tin and spread over the bottom.
Bake in the oven until the crust turns from yellow in color to golden, should be around 7-8 minutes. Keep an eye on it so it doesn't burn though.
Allow to cool.
Beat the cheese and cream till it gets firm. Add the gelatine to the water and run it in the microwave for around 10 seconds and stir. Make sure all the grains are absolved. Microwave a further 5 seconds if necessary. Mix the condensed milk with the lemon juice and stir till thick.
Add the milk/lemonjuice mix to the cheese/cream and stir. Then poor in the gelatinewater. Mix well. Pour the filling into the crust and refrigerate for 40 min.
Combine the orange juice, granadilla pulp and sugar in a small pot and bring to the boil.
Combine the corn flour with the water and mix . Add to the boiling juice and stir till it reaches a nice thickness. Allow to cool then spread over the set cheesecake. Cover with cling wrap and chill for atleast an hour before serving. Keep portions small.
drink: nothing
S6
375ml cream
230g castor sugar
one vanilla pod
10g gelatine
500g full fat yogurt
1 tablespoon rose-water
4 plums, fresh
On medium heat, cook 115g sugar, cream and vanilla pod (split open and de-seeded into the mix) and bring to the boil while stirring.
Take half a cup of the mix and poor the gelatine into it. Make sure the gelatine dissolves. Then poor it back into the rest of the mix. Poor in the yogurt and whisk. Strain and poor into 6 cups.
Let it chill in the fridge for atleast 4 hours.
Over low heat stir the rest of the sugar and the rose-water combined with half a liter of water. Once th sugar has dissolved bring it to the boil. Then add the plums and let it simmer for 10 minutes. Once the plums are tender, remove them and let the sauce reduce until syrupy.
Take the pannacotta's out of the fridge and serve with the sauce and plums.
drink: an espresso
