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