Affogato shot by Adel Ferreira at Babylonstoren.

Be unpredictable this festive season; serve your guests fabulous fare that won’t keep you stuck in the kitchen for hours. This is your chance to prove your cocktail-mixing, dip-making and duck-roasting talents.

Photographs Adel Ferreira Food styling and recipes Maranda Engelbrecht Prop styling Ilana Swanepoel Location Babylonstoren

AFFOGATO WITH BURNT MERINGUE

Ingredients: 

  • 2 egg whites
  • 100g sugar
  • 1 litre good quality vanilla ice cream
  • 400ml espresso with crema

Method:

Whip the egg whites with an electric beater until fluffy. Add the sugar little by little and continue to whip until stiff and glossy.

Use large glasses and fill with scoops of ice cream. Drizzle with warm espresso and quickly add a dollop of meringue. Use a chef’s blowtorch and score the meringue all round until golden brown.

Serve immediately. Ask your most hands-on guest to help to speed up the serving process. This dessert needs to be made just before serving.


 

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Pols Potten Gold pineapple R495, Pezula Interiors White wine glass R720 for four, Le Creuset Rondo Gold spoon R6 400 for 24pc set, Here and Now Store Table cloth/throw R345, Arabesque