Category Archives: Nageregte – Koud / Desserts – Cold

PLUM COMPÔTE WITH LEMON CENTED CRÉME BRÛLÉE

Jimmel dit is lekker. Seker julle gaan môre die resep kry. Plum Compôte with Lemon cented creme bruleé. Thanks Amanda, pretty good.😊

–Ingredients for Compôte:
300ml boiling water
150g caster sugar
500g plums, stones removed
2 cinnamon sticks
2 whole star anise
-Method:

Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
Simmer, stirring gently until sauce thickens and leave to cool slightly before using. Continue reading→

DENZY’S GRENADILLA JOGHURT ROOMKAAS EN JELLIE POEDING IN ‘N FLES
1 bakkie roomkaas
1 x 250ml houer Vars Room
1 pakkie Granadilla Jellie aangemaak met 1 koppie warm water en laat afkoel
2 koppies Granadilla Jogurt
1 pakkie Tennis Beskuitjies fyngemaak
1 blikkie granadilla pulp Continue reading→

DENZY’S RASPBERRY CREAM CHEESE
500 g raspberries
1 cup plain cream cheese
1 cup condensed milk
2 tablespoons lemon juice
½ cup water
4 tablespoons sugar
1 packet Tennis biscuits, crushed Continue reading→

RASPBERRY KISSES
You can also prepare these small cookies with blackberries, wild strawberries or blueberries.
For 12 “kisses”:
75 g of dark chocolate
18 raspberries
100 g ricotta cheese
2 teaspoons of caster sugar

Melt the chocolate in a bain-marie and then harden it.
With a kitchen brush apply the melted chocolate to the insides of some small paper moulds of 4 cm. Continue reading→

BERRY PAVLOVA
For the pavlova
6 large free-range egg whites
350g/12oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the filling
600ml/20fl oz double cream
1 tsp vanilla bean paste
50g/1¾oz icing sugar, sifted
200g/7oz strawberries, hulled and quartered
300g/10½oz raspberries
200g/7oz blueberries
50g/1¾oz pomegranate seeds
a few mint leaves, to decorate (optional)
icing sugar, for dusting Continue reading→

LOVELY CREME BRULEE
150 van hierdie lekkker goedjies gemaak. my eie variasie.
crème brûlée
Serves 4–5
1 cup (250ml) Vanilla Milk
1 cup (250ml) Fresh Cream
1 vanilla pod, split and seeds removed (1tsp essence)
2 eggs 2 egg yolks
¹∕³ cup (75g) sugar
¼ tsp (1ml) salt
¼ cup (50g) castor sugar for topping
Preheat oven to 160°C. Continue reading→

FRANSE ROOSTERBROOD EN KARAMELPIESANG STAPEL
Franse roosterbrood:
10 groot eiers, geklits
1/2 koppie strooisuiker
1 teelepel vanilla ekstrak
150 ml room
20 snye witbrood
olie
piesangs
botter
Karamel sous:
1 houer roomkaas
150 ml melk
1 blikkie Karamel kondensmelk Continue reading→

KRISTIE ‘S RICH CHOCOLATE MOUSSE
250 ml fresh cream
80 ml cocoa powder
60 ml castor sugar
30 ml full cream milk
2 pieces of any chocolate of your liking

Whip the fresh cream till stiff peaks form.
Fold the cocoa powder into the fresh cream. Continue reading→

KARAMEL EN KOEKIEPOEDING

Koekielaag
1 x 200 g Pak Nutty Crust-koekies grofgekap
60 ml Klapper
60 ml Grondboontjie Neute grofgekap
1 x 397 g Blik Clover-Karamel Kondensmelk
1 x 380 g Ingedampte Melk, Koud
2,5 ml Vanieljegeursel Continue reading→