Olive oil is not exactly an ingredient that one usually finds in ice cream, but this recipe is definitely worth a try! You can taste the olive oil without it being overpowering and it is complimented very well with the flavour of the orange. This ice cream is neither too rich or too sweet.Continue reading Olive Oil & Orange Ice Cream
Sorbet is a frozen desert made from sweetened water flavored by fruit, wine or liquor, frozen into ice and the scraped so that small ice shards. Although sorbet is usually served as a palate cleanser between courses, it can also be eaten as a dessert. Although many people think that sorbet and sherbet is the same thing, sorbet does not contain dairy ingredients, while sherbet does contain a little cream or milk to give it a richer, creamier texture. The greatest thing about sorbet is it can be frozen, thawed and refrozen over and over, without having an affect on the consistency.Continue reading Orange Sorbet
This classic Italian dessert Panna cotta is made of sweetened cream which is thickened with gelatin and usually moulded. The cream may be flavoured with vanilla, coffee, rum, etc. Although the name does not sound appetizing at all (it means ‘cooked cream’ in Italian), panna cotta is silky smooth with a melt-in-the-mouth texture and is as close to perfection as it gets!
This ice-cream has a unmistakable gin flavour. The gin can be substituted with vodka, whiskey or brandy if you prefer. Or omit the gin for a alcohol-free ice-cream. Continue reading Gin Ice-cream
The ultimate grown-up dessert for a hot summer’s day!
A classic drink in the form of a dessert – what more could you want?
Finding out how to utilise tamarillos when in season is worth doing! Tamarillo, also known as tree tomatoes, can grow to about two meters tall with clusters of fruit that slowly ripen to a deep red. The taste can be described as “unusual and interesting – even as “an acquired taste”. See the image below. The unique tropical flavour which reminds of a mix between passion fruit and guava and a hint of other fruits, turns a cheesecake into a sublime dessert or tea time treat. Continue reading Tamarillo Cheesecake
According to Annelien Pienaar she makes this dessert when she wants to treat herself. It is not overly sweet or too heavy after a big meal. It will also be a hit on a cake table. The recipe is suitable for individual portions as well. This recipe is from Annelien’s first recipe book, Boerekos met ‘n twist. We hope their will be many more! Read more about this amazing book here.
This is a quick and easy, yet decandent mousse for two people.Continue reading “Top-deck” Chocolate Mousse
Flan, also known as Crème Caramel, is a traditional Mexican dessert. It is creamy custard topped with caramel sauce, dates back to the Roman empire and was often made to use up extra milk and eggs. Flan can be made in individual serving dishes, or in one large dish and then sliced it into the desired portions sizes.Continue reading Mexican Flan
Coulis is the French word for “strained liquid” and refers to a thick sauce made from puréed and strained vegetables or fruits. Coulis can be sweet or savory, depending on what it is meant to accompany. The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. The sauce may be artfully drizzled on a plate, or pooled next to the food. When fresh fruits are abundant, turn them into sauces. Do not add too much sugar or water at the onset of cooking. Add sugar at the end as necessary for the type and acidity of the fruit used. The moisture in the fruit will create a sauce when cooked. Wash and prepare the fruit as is appropriate and cut up before making the sauce.
500 g fresh, prepared fruit, e.g. strawberries, blueberries, mulberries, raspberries, etc.
10 ml cornflour
50 ml water
a few drops of lemon juice, sherry or liqueur as preferred.
50 to 125 ml sugar (adjust after tasting)
- Place the fruit, cornflour, water and preferred flavouring into a saucepan and bring to boil while stirring. Simmer until tender and add sugar to taste.
- Serve the sauce chunky as is or turn into a smooth or ultra smooth sauce by blending the sauce in a food processor until smooth. The sauce can also be strained through a sieve.
- Cool quickly and keep refrigerated for up to 1 week. The sauce freezes very well.
Makes ± 500 ml sauce.
Authentic Italian panna cotta is quite high in fat and kilojoules, but in this lighter version some of the cream is replaced by milk, making it a viable dessert option for those following a low-fat lifestyle. It is just as tasty though! Serve as is or with a fruit or chocolate sauce for a dreamy dessert. Scroll down for the recipe for Coffee Panna Cotta.
500 ml milk
1 cinnamon stick or strip of lemon peel
50 ml sugar or xylitol
15 ml gelatine
50 ml cold water
few drops almond essence
250 ml cream, stiffly beaten
Chocolate sauce OR
± 1 cup (250 ml) blueberries, raspberries or strawberries OR
+/- 100 g coarsely chopped chocolate or any flaked chocolate bar preferred OR
250 ml fruit sauce, e.g. raspberry, strawberry, blackcurrant, etc.
- Place the milk into a saucepan with the cinnamon stick or lemon peel and bring to boil. Remove from heat as soon as it boils and stir in the sugar.
- Place the gelatine into a 500 ml ovenproof bowl or jug and cover with the water. Microwave on MEDIUM for 30 seconds – 1 minute or stand over the steam of simmering water until melted.
- Stir the gelatine into the hot milk, remove the cinnamon stick or lemon peel and pour into a bowl to cool.
- Stand the bowl in a basin with water and ice or refrigerate until the mixture just starts to set at the sides. Stir gently from time to time until softly set.
- Beat the cream until stiff and beat it into the partly set milk mixture until evenly blended.
- Pour into 6 to 8 ramekin dishes into stemmed bowls or glasses, ready for serving.
- Refrigerate at least 4 hours before serving from the stemmed bowls or glasses or loosen the sides and carefully turn out the moulded desserts onto a large platter or individual plates.
- To prepare the chocolate drizzle, melt 50 g dark chocolate with 2 Tbsp (30 ml) of cream in the microwave on Medium for 30 seconds or until the chocolate has softened. Mix well with a teaspoon to create a glaze and use to garnish the serving plates or drizzle over the Pannacotta.
- Alternatively decorate with fruit sauce or chocolates.
6 to 8 servings.
Coffee Panna Cotta
375 ml cream
125 ml milk
50 ml sugar
15 ml gelatine powder
150 ml strong coffee for instance Espresso OR
150 ml boiling water mixed with 15 ml strong instant coffee granules
50 ml Kahlua or similar coffee liqueur
125 ml whipped cream
chocolate drizzle (see below) or chocolates (e.g. Cadbury Whispers)
- Place the cream, milk and sugar into a saucepan and bring to boil. Reduce heat and simmer gently for 5 minutes. Remove from heat.
- Place the gelatine into a 500 ml ovenproof jug or bowl and add the coffee or water and the instant coffee granules. Microwave on MEDIUM for 30 seconds – 1 minute or stand over the steam of simmering water until melted.
- Add the gelatine and liqueur to the cream and mix well until evenly blended.
- Pour the mixture into individual small or one large bowl to set.
- Garnish with the cream and/or chocolate drizzle or chocolates.
- Cover well and refrigerate for up to 3 days.
- This dessert is excellent to make for many. The dessert may be moulded in small individual bowls or moulds or in large moulds or decorative dessert bowls.
- If you plan to unmould the pannacotta, refrigerate for 6 to 12 hours before unmoulding.
Recipes by Carolié de Koster.
Affogato (Italian for “drowned”) is a coffee-based dessert. It is basically a scoop of vanilla ice cream topped with a shot of hot espresso. Quick and easy!
1 liter vanilla ice-cream
10 shots (30 to 45 ml per person) hot fresh espresso coffee
Italian biscuits, e.g. biscotti or amaretti
- Line up 10 dessert glasses.
- Place a scoop of ice-cream in each of the glasses.
- Make espresso in a coffee machine, Brikka pot or Aeropress and pour a shot of espresso into the glasses to drown the ice cream.
- Serve immediately with Italian biscuits on the side.
One of the most irresistible healthy frozen desserts and really easy to make! This ice-cream may just become addictive!
Note To whip well purchase the best quality organic coconut cream and chill it at least overnight to ensure that it is ice cold.
1 x 400 g tin coconut cream (see note above)
2 large egg whites
3 Tbsp (45 ml) raw or white sugar
1 Tbsp (15 ml) Black Chia Seeds
1 tsp (5 ml) vanilla essence
1 tsp (5 ml) ground cinnamon
generous pinch each ground nutmeg, cloves and cardamom or mixed spice
good pinch salt
¼ tsp (1 ml) extra black chia seeds to sprinkle
- Whip the chilled coconut cream for about 5 minutes or until it becomes full of air and holds it shape – it will not become as stiff as ordinary cream.
- Beat the egg white until stiff and gradually beat in the sugar to form a stiff meringue. Sprinkle the chia seeds, vanilla, spices and salt over the egg white and add the whipped coconut cream.
- Fold together gently until evenly combined and pour into a suitable container to freeze. Sprinkle the extra seeds over the top, seal airtight and freeze overnight or for at least 6 hours before serving.
Recipe by Carolié de Koster.
Tiramisu means “pick me up” and is a popular coffee-flavored Italian dessert. It is made of ladyfingers or Boudoir Biscuits dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Countless variations of Tiramisu exist. (see variations below). Marsala wine can be added to the recipe, but other liquors are frequently substituted for it including dark rum, Madeira, port, brandy, Malibu, or Irish Cream and especially coffee flavored liqueurs such as Tia Maria and Kahlua.Continue reading Tiramisu
This recipe is a simplified and healthier version of the ever-popular classic French dessert, Mousse au Chocolat. In her book “From Julia Child’s Kitchen“, Julia introduces chocolate mousse as follows: “It’s a sin, wickedly rich and fattening, but every spoonful is glory …”. I had a look at Julia’s chocolate mousse recipe but decided that it is too labour intensive and too high in fat! Carolié De Koster’s version can be whipped up in a few minutes and it can be enjoyed on occasion as part of a healthy lifestyle.Continue reading Creamy Mocha Mousse
A delightful creation of velvety mocha filling on a thin crust. It can be made in advance to avoid a last-minute rush in the kitchen.Continue reading Mocha Ricotta Cheesecake
An exquisite light and soft meringue filled and rolled with cream. A perfect choice to serve after a filling meal. Decorative colourful fruit compliments the dessert.Continue reading Cloud Nine aka Rolled Meringue Roulade