Baked Amasi Cream served with Hibiscus Jelly

HIBISCUS COMPOTE

½ cup reserved hibiscus flowers
1 cup water
½ cup sugar
15ml lemon juice

15ml Cassava starch
15ml cold water

1. Place the hibiscus flowers, water, sugar and lemon juice in a sauce pan.
2. Bring to a simmer until slightly reduced.
3. When mixture has reduced slightly, prepare a slurry by mixing the Cassava starch and water together.
4. Pour starch mixture into compote and stir until thickened.
5. Remove of the heat and set in the refrigerator until required.

TUILLE MIXTURE

63g egg whites
63g icing sugar
30g Flour
30g Maize meal 
94g Clover butter, melted
50g Egusi seeds

1. Whisk egg whites until foamy, gradually add icing sugar and whisk for 30 seconds.
2. Add the flour and mealie meal. Mix well.
3. Add melted butter and mix well to a smooth paste.
4. Refrigerate until thickened and firm.
5. Preheat oven to 160 degrees Celsius.
6. Spread tuille paste on a silpat mat and sprinkle with Egusi seeds and bake for 10-15 minutes until golden brown.

MEALIE MEAL AND EGUSI CRUMBLE MIXTURE

50g flour
50g sugar
50g Clover butter, cold
10g Egusi seeds

1. Place dry ingredients in a bowl. 
2. Grate butter into the dry ingredients and using your fingertips rub the butter into the dry ingredients.
3. Add the Egusi seeds to the mixture.
4. Preheat oven to 160 degrees Celsius. Bake for 15 minutes, making sure to mix the crumble to break down the crumble. 
5. Remove the crumble and set at room temperature to cool down until required.