Baked Amasi Cream served with Hibiscus Jelly

Baked Amasi Cream served with Hibiscus Jelly

RECIPE BY: Melicia Hosking

Baked Amasi Cream served with Hibiscus Jelly, Hibiscus compote, Egusi and Maize meal crumble and Maize Meal and Egusi tuille


200g Clover Amasi (Full cream)
200g Clover Condensed milk
200g Clover Cream

  1. Mix all the ingredients together until smooth.
  2. Pour into ramekins
  3. Bake at 140 degrees Celsius for 8-10 mins or until just set.


1 cup dried hibiscus flowers
2 cups water
½ cup sugar
6g powered gelatine

  1. Bloom gelatine in a little cold water. Set aside until required.
  2. Bring water to the boil, add Hibiscus flowers. Remove off the heat.
  3. Steep for 15 minutes.
  4. Strain liquid and reserve the flowers for the compote.
  5. Place the steeped Hibiscus water in a sauce pan, add sugar and heat till dissolved.
  6. Add bloomed gelatine and stir to dissolved off the heat.


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.


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.


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.