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High Tea At Home

If you’re looking for a special treat for the family this Easter, look no further…

Gin & Lime Cheese Cake

A little something for the adults from Radisson Blu Waterfront.

Makes 8


Ingredients

Bitters jelly:

1 can tonic water

75 ml water

1 and 1/2 tbsp. sugar

1/2 tbsp. bitters

2 and 1/2 tsp. gelatin powder slaked in 75ml water

Mint crumble:

250 g butter, softened

350 g flour

200 g castor sugar, blended with a small handful of mint leaves

Pinch of salt

Gin and lime cheesecake mix:

500 g cream cheese

1 and 1/2 cans condensed milk

Zest and juice of 3 limes

1/2 cup lime cordial

1/2 cup gin

300 ml cream, softly whipped

3 tsp. gelatin slaked in 60 ml lemon juice

Method

For the bitters jelly: Melt gelatin and combine with all the other ingredients. Pour in a small tray to set.

For the crumble: Mix all ingredients and rub together to form crumbs. Add a teaspoon of water if the mixture is too dry. Spread out on a tray lined with baking paper and bake until lightly golden.

For the cheesecake filling: Combine the cream cheese, condensed milk, lime zest, lime juice, cordial and gin and mix until smooth (electric mixer). Melt the gelatin and add to the mixture. Fold in the softly whipped cream. Pour into margarita glasses (three quarters full) on top of a little mint crumble and allow to set in the fridge. Fill glasses three quarters full.

Rosemary Meringues

Ingredients

2 egg whites

1/2 cup castor sugar

Pinch of salt

1/2 tsp. very finely chopped rosemary 

Method

Beat egg whites and salt in a clean and dry bowl until the mixture has reached stiff peak stage. Continue to whisk, gradually adding the sugar. Beat until sugar has dissolved and the mix is glossy. Fold in the rosemary and pipe small drops onto a tray lined with baking paper. Bake at 120 degrees Celsius for approximately 30 minutes or until crisp and dry. Leave to cool.

  1. Berry Pancake Pinwheels

Makes 20 portions

Ingredients

300 g strawberries, washed

100 g sugar

40 g water

4 leaves gelatin

300 g cream

250 g Sasko Pancake Bake Mix

1 extra-large egg

500 ml water

25 ml vegetable oil

20 ml brown vinegar

Method

Cut the strawberries into small cubes and place in a medium saucepan with the sugar and water. Bring to the boil and simmer until the liquid has reduced and the mixture looks syrupy. Add the bloomed (soaked) gelatin and mix well. Pour mixture into a cold mixing bowl and set aside to cool. Whip the cream to medium peaks. Add 2 tablespoons whipped cream into the cooled strawberry mixture and mix well. Carefully fold the strawberry mixture into the cream and leave in the fridge to set a little.

Prepare the pancake batter as per the recipe on the packet. Fry the pancakes until light brown in colour and leave to cool on a plate. Once the pancakes have cooled, spread two tablespoons of strawberry mousse evenly on each pancake and roll the pancake up into a log. Set the pancakes in the fridge for 30 to 60 minutes to set the mixture. Slice into pinwheels and serve with a wedge of fresh strawberry

Find more dessert recipes in the combined March/April 2017 issue of Essays Of Africa magazine. Subscribe or purchase a copy from CNA, Pick n Pay, Woolworths and Exclusive Books.

Images: SASKO and Radisson Blu Waterfront.

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