Since Rustenburg Herald launched its popular cooking page quite a few years ago, we have seen some excellent examples of fabulous cooking, delicious meals, the tastiest of treats, nutritious veggies and fruit, the ever popular potjie or braai and some really fine dining. With summer approaching in all seriousness and the rainy season around the corner, there is a lot to look forward to. Judging by the current temperatures we might be in for a scourging December holiday once again and if you feel like or need to score a few points with your loved one during this time or you’re planning a romantic getaway, you really have to make a note of this week’s offering by Nicole Kroese of Casa Bella.
This week’s “What’s Cooking” is another treat for those with a big hole in their proverbial sweet tooth - it is a real “smallish” treat with a very long name so please don’t be discouraged - it’s relatively easy to make - even if yours doesn’t exactly have the oommpph of Nicole’s - she is after all a professional chef! If the pictures on this page look appetising, you can prepare it this way...
Layered Dark Chocolate Discs filled with Fudge Flavored Cream Chantilly and Fresh Berries accompanied by a Vanilla Ice Cream Quenelle on a bed of Crushed Biscuits and finished off with a Blue Berry Coulis and White Chocolate Garnish. (We told you didn’t we?). Please also note that this treat is a combination of separate components hence the repeated instruction to “serve”.
Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Total Time: 1 Hour 15 Minutes
Dark Chocolate Discs
Ingredients:
200 g Dark Chocolate
Method:
Melt the Chocolate either in the microwave or on a double boiler. When melted pour the chocolate on a sheet of greaseproof paper and let it set. Take a round cookie cutter (the size you want), and cut the set chocolate into discs. Store in a cool dry place until use.
Fudge Cream Chantilly & Fresh Berries Fudge Sauce
Ingredients:
½ cup salted butter
1/3 cup unsweetened cocoa powder
2/3 cup milk chocolate chips
2 cups granulated sugar
1 can evaporated milk
1 teaspoon vanilla extract
Method:
In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar and evaporated milk.
Stir to combine over medium-low heat. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly. Remove from heat and add vanilla.
Pour the mixture into a blender and blend the mixture for 2 whole minutes. Serve immediately or pour into a heat safe container to store. Allow to cool and mix it into the Chantilly cream.
Chantilly Cream
Ingredients:
200 ml fresh cream (whipped)
100 g castor sugar
15 ml Vanilla essence
Method:
Whip the cream until stiff peak stage, then fold in your castor sugar and Vanilla essence. Then fold in the cold fudge sauce into the Chantilly cream and serve or wait until your other components are ready.
Add the fresh berries.
Crushed Biscuits & Vanilla Ice Cream
Ingredients:
3 Tennis Biscuits
15 ml Vanilla Ice Cream
Method:
Place the biscuits in a small plastic bag and crush then serve. Shape the vanilla ice cream with two tablespoons and use.
Blue Berry Coulis
Ingredients:
50 g fresh Blue Berries
250 ml Water
50 g Castor Sugar
Method:
Place the blue berries, water and castor sugar in a sauce pan.
Bring to the boil, then let it simmer for 10 minutes.
Then place it in a blender until smooth and use.
White Chocolate Garnish
Ingredients:
200 g White chocolate (melted)
Method:
Spread the melted chocolate on a piece of transparent paper and shape it into the shape that you require and let it set, then use.
