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Recipes

Buttermilk blancmange with red wine, roasted pears and ginger snaps.

The perfect ending to a stylish supper is a slick dessert. Impress your guests with this creation by Shanel Gildenhuys of Cuvée, the restaurant at Simonsig Estate.

Serves: 10

Ingredients

200ml buttermilk
20ml water
80g caster sugar
4 gelatine leaves
350ml cream
240ml caster sugar
500ml red wine
250g butter
6T honey
180g butter
2/3 cup cake flour
2tsp ground ginger
2/3 cup brown sugar
10 green, peeled and de-cored and cut into quaters pears
3T butter

Method

Pour the buttermilk, water and castor sugar in saucepan and bring to boil. Soak the gelatin leaves in cold water, then add to buttermilk mix.  Whip the cream into soft peaks and fold into the child buttermilk mix. Pour 100ml of buttermilk mix into each glass and chill in the refrigerator.
To make the red wine butter, pour the wine and castor sugar in a saucepan and reduce down till syrup. Whisk the butter into the syrup and leave to cool.
To make the pears, roast them in the oven until soft, on a tray covered with foil. Add the red wine butter to the soft pears and roast for further 10 minutes.
To make the ginger snaps, combine the honey, butter and sugar in a saucepan over medium heat. Stir until melted down. Remove from the heat and add the flour and ginger. Portion teaspoon balls of the ginger mix. Bake on a silicone sheet and bake at 180°C for 4 minutes.
To serve, place a few of the pears in each glass. Add a dollop of the wine butter and a ginger snap.

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