HONEY PARFAIT
6 large eggs
1 liter cream
½ cup sugar
60 ml honey
Mix sugar and egg yolks together. Whisk until mixture is light and fluffy.
Whisk cream until it is slightly stiff, add honey and mix.
Mix the two mixtures together, (use the spatula to clear bubbles)
When it is thoroughly mixed, put into the shaper and freeze.
To serve: Cut into slices, place 2 – 3 slices on a plate, pours some honey over and serve immediately.
Recipe: My friend Jaco
Photo: Rina Kleinhans
STRAWBERRY FROZEN YOGURT
1 cup of strawberry puree
1 can of sweetened condensed milk
juice of 2 lemons
2 cups plain yogurt.
In a food processor puree the strawberries. Once you have about 1 cup of puree add the can of sweetened condensed milk and mix on high for 30 seconds.
Add the lemon juice and mix until it is incorporated into the mixture.
Add the yogurt and again mix for 30 seconds.
Put the mixture in your ice cream maker and follow the directions of the manufacturer.
1 pakkie jellie
1 blik aarbeie en stroop
1 kitspoeding
geklopte room, vermicilli en angeldust vir versiering
Maak jellie met 200 ml kookwater aan.
Dreineer die blik aarbeie se stroop tot ook so 200 ml en gooi by jellie.
Deel die aarbeie tussen die glase. Deel jellie op tussen die glase.
Laat le hul skuins om te set. Ekt myne in broodpannetjie gesit.
As dit geset is, maak die instant aan.
Ekt blueberry cheesecake geur instant gevat en deel tussen die glase op.
Geklopte room op en choc vermicilli en angeldust vir versiering.
Dit is Madalene Laubscher se resep wat sy vir my gestuur het.
Foto en resep: Dawie Vd Heever
LEMOENHEERLIKHEID
26 malvalekkers
¾ koppie water
1 suurlemoen se skil
3 lemoene se sap
1 koppie room, styf geklop
Verhit die water in ‘n dubbelkoker en voeg die lekkers by. Verhit tot die lekkers gesmelt is en laat afkoel
Voeg die sap en skil by. Voeg geklopte room by en plaas in yskas om te stol.
Resep gepos deur Rina Kleinhans
Hierdie resep het nou vir my vandag ore aangesit omdat ek die water misgelees het, maar ek het dit reggekry!
My advies is: verhit die lemoensap in die mikrogolf en voeg die malvalekkers by. Mikrogolf weer tot die malvalekkers gesmelt is. Klits goed.
Kan ‘n koekiekors maak indien verkies.
Foto: Wayne Dugmore
PANNACOTTA
( baie lekker)
2 cans granadilla pulp (fresh granadilla pulp can be used)
1 litre vanilla custard
4 teaspoons gelatine
60 ml luke warm water
Mix the pulp and custard together
Disolve the gelatine in the water, stir lightly , then add to custard mixture
Brush 8 ramekins or small pots with oil (spray & cook) works – pour mixture in, place in fridge for 2 hours to set!
Turn out on individual serving plates
Garnish with granadilla pulp
Recipe: Riana Du Plessis
CLASSIC TIRAMISU
6 egg yolks
1¼ cups white sugar
1¼ cups mascarpone cheese
1¾ cups heavy whipping cream
2 packets ladyfingers
1 cup coffee flavoured liqueur
1 teaspoon unsweetened cocoa powder – for dusting
1 x 30 g square semisweet chocolate
Combine egg yolks and sugar in the top of a double boiler, over boiling water.
Reduce heat to low, and cook for about 10 minutes, stirring constantly.
Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks.
Beat until combined. In a separate bowl, whip cream to stiff peaks.
Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl.
Brush with coffee liqueur.
Spoon half of the cream filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers.
Garnish with cocoa and chocolate curls.
Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
RECIPE: Heiner Lange
CAROL’S TIRAMISU
6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1 3/4 cup cream
2 pkts Lady fingers
1/2 cup cold espresso
1 tbsp cocoa for dusting
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from the heat and whip yolks until thick and lemon colored. Add Mascarpone to whipped yolks, beat until combined.In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Dip the lady fingers into the espresso just long enough to get them wet, do not soak them!Arrange the lady fingers in the bottom of a square baking dish ( 6×9) Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer.
Refrigerate 4 hours or overnight.
Dust with cocoa before serving.
RECIPE AND PHOTO: Carol Elliott Claassen
FLUISTERGENOT – WHISPERS PUDDING
My weergawe van die Fluistergenot (Whisperspoeding/tert)
1 Sjokoladerolkoek (sommer gekoop)
1 koppie room
1 houer roomkaas
75 ml suurlemoensap
1 blik kondensmelk (ek het minder gebruik)
2 x 65 g Whispers (die met die koekies binne)
So 15 klein skuimpies
Sny rolkoek in skywe en plaas lagie in bak.
Klits room lekker styf. Voeg suurlemoensap by. Klits goed.
Voeg roomkaas en kondensmelk by en klits weer goed.
Maak skuimpies en Whispers bietjie fyn en voeg by roommengsel.
Meng goed. Smeer helfte bo-op rolkoek.
Pak weer laag rolkoek en skep res van roommengsel bo-op. Strooi gekrummelde sjokolade bo op. (Ek het vd rolkoek ge”gril” tot bros en toe oorgegooi). Versier met Whispers en kersies -ek wag vir my mense om te kom vir die roomblommetjies!
Bron: Corrie Pretorius du Plessis
OREO LAYER DESSERT
I’m warning you this is a rich pudding, you could actually make this dessert in little shot glasses or Martini glasses, probably just the right amount for its richness.
1 packet Oreos more or less 16 cookies
½ cup butter
1 box instant chocolate pudding
1 pack Orley Whip
220 g cream cheese
1 cup icing sugar
Crush the whole pack of Oreos
Put a ¼ cup of the crushed Ores aside for sprinkling on top of the dessert later.
Melt the butter and with the remaining Oreo crumbs, mix the two together and press the crumbs into the base of your dish, packing them firmly, to make a crust. Place in the fridge.
Now make up the chocolate pudding in a bowl, according to the box instructions and place in the fridge we’ll be using it soon.
In a mixer, blend the cream cheese until smooth, add the icing sugar and Orley whip and mix until thick and creamy.
Now we’re ready to layer our dessert.
Top the Oreo layer with half the cream cheese mix, followed by the chocolate pudding and followed by a final layer of the cream cheese mix.
Sprinkle with the ¼ cup Oreos.
Cover and keep in the fridge until ready to serve!
Groen poeding
Maak 2 pakkies groenpruim-jellie aan volgens die aanwysings op die pakkie. Sit dit in die yskas tot dit net-net begin stol. Meng ‘n blik kondensmelk en 100 ml melk by die jellie in en sit dit weer in die yskas om heeltemal te stol.
Sneeupoeding
Sprinkel 22,5 ml gelatien oor 60 ml water en laat dit uitswel.
Verhit 250 ml water tot dit begin prut, voeg die gelatien by en roer tot dit smelt.
Voeg 250 ml suiker, 60 ml suurlemoensap en die skil van 1-2 suurlemoen by.
Gooi die mengsel in ‘n groot bak en laat dit eenkant afkoel.
Klits dit met ‘n klitser tot dit sponserig is sodra dit amper gestol het.
Klits 2 eierwitte styf, voeg die gelatienmengsel by en vou dit liggies in.
Sit die bak in die yskas tot die poeding gestol het.
Sit dit voor met vla.
Koejawel-skuim
Maak 2 pakkies suurlemoen-jellie aan volgens die aanwysings op die pakkie.
Sit dit in die yskas tot dit net-net begin stol.
Gebruik ‘n elektriese klitser om ‘n blik yskoue ingedampte melk te klits tot dit baie skuimerig is. Voeg die jellie by terwyl jy heeltyd klits.
Sit dit vir omtrent 30 minute in die yskas.
Dreineer 2 blikke koejawels. Kap die koejawels fyn en roer dit by die res van die poeding in.
Sit dit terug in die yskas om heeltemal te stol
