Featured Recipe
Manuka Honey Panna Cotta
Raspberry meringue
- 60g egg whites
- 90g caster sugar
- 50g pure icing sugar
- 10g maize cornflour
- 1 tbsp freeze-dried raspberry powder
You will need:
1.
Over a double boiler (bain-marie) combine egg white & caster sugar and warm to 60°C, pour egg into a mixer and whisk until cool
2.
Sift in the icing sugar, cornflour, freeze-dried raspberry powder & whisk until combined well and even colour throughout
3.
Pipe to the desired size (or in large sheets if desired) on a lined baking tray and dehydrate in a warm dry spot for 12 hours
4.
Place in an airtight container and store in a cool dry area
Summer berry yoghurt sorbet
- 500g mixed frozen berries
- 500g caster sugar
- 400g water
- 200g De Winkel Yoghurt
- 1 tsp vanilla paste
- 1 tsp glucose
You will need:
1.
Bring berries, sugar, water, glucose & vanilla to the boil, remove from heat and add yoghurt, cool in the fridge for approximately 1 hour
2.
Pour sorbet mix into a ice cream churner until set and sorbet consistency is achieved
3.
Note: If you don’t have an ice-cream churner, pour the mix into a tray and place in freezer stirring every 30 mins until set and desired sorbet consistency