Recipe by: Zakes
Zakes' Blueberry Buchu Gel with Honeybush Mousse, Snowbush Vanilla Sponge & Snowbush Lemon Meringue Shards
Honeybush Mousse
1 Tsp Honeybush Fynbos Herb
125ml Milk Full Cream
250ml Double Yoghurt
125ml Cream
250g White Chocolate Nibs
1 Tbsp Honey
20g Gelatin/ 4 Sheets
- In a bowl place the gelatin in cold water to bloom, in another saucepan place the honeybush herb and toast gently for 5 minutes to release the flavor.
- Place milk and cream into a saucepan with honey
and simmer for another 5 minutes. - Sift the mixture and add to the white chocolate to melt once completely melted add yogurt to cool the mixture further, pour into desired molds and chill till firm. (30 – 1hr)
Blueberry Buchu Gel
1Tsp Buchu Fynbos Herb
500g Blueberries
125ml Water
1 Tsp Lemon Zest
1 Juice of Lemon
120g Sugar
20g Gelatin / 4 Sheets
- In a bowl place gelatin and cold water and allow to bloom
- In a saucepan add the buchu herb and gently toast for 5 minutes, blend with the sugar and set aside.
- In a saucepan add blueberries, water, sugar toasted buchu and lemon zest and bring to the boil for 15 minutes.
- Once well-cooked, sift the mixture to remove all of the solids.
- Add the gelatin to the mixture and pour into preferred molds and place in the fridge till firm (30 – 1hr)
Snowbush Vanilla Sponge
1 Tsp Snowbush Fynbos Herb
226g Selati
Castor Sugar
4 Eggs
3 Egg Yolks
400g Cake Flour
1 Cup Amasi
1/3 Cup Milk
3/4 Cup Oil
2 1/2 Tsp Royal Baking Powder
1 Tsp Essence
1 Tsp of salt
- In a saucepan toast the snowbush buchu Herb
- Gently Blend with sugar and sit aside, in a mixing bowl add oil eggs and egg yolks and sugar mix and whip until frothy.
- Shift all the dry ingredients and add half to the egg mixture followed by the wet ingredients and lastly the dry.
- Pour the mixture in a flat lined pan and bake for 15 to 25 minutes.
Snowbush Lemon Meringue Shards
1 Tsp Snowbush Fynbos Herb
6 Egg Yolks
226g Castor Sugar
1 Tsp Lemon Zest
- In a saucepan toast the buchu hub and blend with sugar sit aside one tablespoon of the sugar Mixture
- Whip the eggs in a mixer until gentle peaks start to form, add the castor sugar and Snowbush and lemon zest to the mixture till stiff peaks have formed and sugar has dissolved the meringue must look glossy.
- On a Baking tray with a silicone met Spread the meringue mixture thinly and evenly sprinkle on top the sugar snowbush mixture.
- Bake at a low temperature of 95ﾟ for 1 hour 45 minutes.
- Once baked and dried to the touch place on a cooling mat or cool countertop and crack gently
Simple syrup
Snowbush Fynbos Herb
100g Castor Sugar
100g Water
30ml Lemon Juice
- In a saucepan place the Snowbush herb and toast gently for 5 minutes.
- In another saucepan place sugar and water to the boil add lemon juice to finish and allow to cool.
- Once the cake has cooled, poke holes into using either a fork or a toothpick. using a pastry brush dipped into the simple syrup and brush on top of the vanilla sponge.
- Mild white chocolate and add toasted chopped almonds
- Cut the sponge in design shape tip dip half the chocolate mixture place on a cooling rack to phone
White Rochester
100 g of White Chocolate
45 g of Toasted Almonds
Snowbush Sugar work
1 Tsp Snowbush Fynbos Herb
226g Castor Sugar
116g Water
5g Edible Flowers
- In a saucepan add water, sugar and boil until at caramel stage (170ﾟ) Using thermometer
- Once at the stage work quickly it should work quickly dip your pallet knife or spoon and using a wooden rolling pin twist the sugar around gently minding not to break to break the strand of sugar set aside gently to cool down.
- Once all elements are completed, plate as desired with edible flowers and enjoy to your heart’s content!
