I am very fond of desserts and am always on the search for a new creation. Recently, I have found some great multi-layered ones, a few over cloying ones, and also some really simple creations. 

If a dessert is fabulous it plays such a big part in the enjoyment of the meal. Its so often that the sweet course is the last thought on a menu and just does not complete the journey – which leaves a slightly bitter taste.

The final course can be a bit of a showcase and there is nothing quite like a bit of showmanship at the table. Remember crêpe suzette in the seventies? Flipped and flambéed at your table!

I recently had a similar revisit. This time, soufflés – puffy spoonfuls of crème patisserie, lightly folded with egg whites, and baked until standing proud – at Jardine in Cape Town. It was the most glorious granadilla one, doused in liqueur, set alight, and then cut open to make way for a serious glug of custard. It was impressive, simple and every mouthful very delicious. I must admit I purred…

Another great revisit was a cloud of puffy bread and butter pudding at Catharinas at Steenberg Estate – packed with plump port-soaked raisins. Divine. 

Doesn’t sweetness, especially soufflés, just add a little lightness to your heart?

Happy eating!
Abigail