Recipes - Desserts

Recipes - Desserts

Chocolate-Chip, Apple & Rooibos Soufflé
Clinton Bonhomme

400 g fresh Granny Smith apples, peeled and chopped
200 g (250 ml) granulated sugar
3 Rooibos tea bags
100 g (110 ml) butter, melted
75 g (90 ml) castor sugar
200 g egg whites (about 6 eggs)
pinch of salt
80 g good-quality chocolate, chopped
icing sugar, for dusting

Method

1. Place the apples, sugar and Rooibos tea bags into a medium-sized saucepan, cover with the lid and simmer over medium heat to allow the liquid from the apples and tea bags to infuse. Remove the tea bags from the saucepan after 10 minutes.
2. Remove the lid and simmer until the liquid is reduced slightly (the sugar should be a straw-like colour). Remove from the heat and allow too cool. While still slightly warm, blend the mixture to form a smooth purée.
3. Preheat the oven to 190 °C.
4. Grease 6 ramekins well with the melted butter. Place 15 ml castor sugar in the base of each ramekin, shaking it around until the inside of each container is completely coated with the sugar (this will help the soufflé climb the sides of the dish during baking). Place the ramekins in the refrigerator to allow the butter to harden.
5. In a large, clean bowl, free from any oil or fat, whip the egg whites with a pinch of salt until the whites have doubled in size.
6. Weigh out 150 g of the apple-Rooibos purée. Take one-third of the egg whites and beat it into the 150 g apple-Rooibos purée to loosen it. Then fold the rest of the egg whites and the chocolate chips into the purée.
7. Scoop the mixture into the ramekins so that it is level with the rim. Run your thumb around the rim to ensure the mixture rises evenly when baking.
8. Bake for 8 minutes. Remove from the oven and dust with icing sugar.
9. Serve immediately with the Rooibos Ice-Cream (see page 122).

Serves 6

 

Rooibos Poached Pears
Eric Dyakopu

ROOIBOS PEARS
1 litre water
250 ml Chardonnay or dry white wine
2 Rooibos tea bags
170 g (200 ml) castor sugar
1 cinnamon stick
1 ml ground nutmeg
5 fresh mint leaves
4 pears, peeled

CHOCOLATE DECORATION
leaves of 1 Rooibos tea bag
50 g (125 ml) hazelnuts
4 Tennis biscuits
60 g (70 ml) castor sugar
130 g dark chocolate (70% cocoa butter)
10 fresh mint leaves, finely chopped
extra fresh mint leaves for decoration

ROOIBOS PEARS
1. Heat the water, wine, Rooibos tea bags, sugar, cinnamon, nutmeg and mint leaves in a saucepan over medium heat. Bring to the boil and cook for 2 minutes.
2. Drop the pears in the warm liquid and simmer until soft (not too soft – the pears must still keep their shape).
3. Remove the pears with a slotted spoon and let them cool.
4. Boil the liquid in the saucepan until it is reduced by a third to a syrupy consistency.

CHOCOLATE DECORATION
5. Blend the Rooibos tea leaves, nuts, biscuits and sugar together in a food processor until finely crushed.
6. Melt the chocolate in a bain-marie or in a bowl over hot water. When melted, remove from the heat and stir in the dry mixture and chopped mint.
7. Spread the chocolate mixture evenly over baking paper, about 5 mm thick. Place in the refrigerator until firm. Cut into triangles.
8. Cut the bottom parts of the pears so that they can stand upright. Place the pears on 4 plates and drizzle some syrup over. Decorate with fresh mint and the chocolate triangles.

Serves 4

 
 
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