Recipe by: Dee
Dee's Brown Butter, Rooibos and Nutmeg Pelargonium
Almond and Rooibos Sponge
40g flour
85g icing sugar
14g ground almonds
28g flaked almonds, toasted
1g salt
1g baking powder
5 tbsp rooibos
60g burnt butter
90g egg whites
35g honey
- Start by making the burnt butter. To do this, place the butter in a saucepan on the stove and let it boil. It will start turning brown, this is what you want. Once it is brown, pour in the rooibos and set it aside to cool down.
- Combine all the dry ingredients and mix with a whisk.
- Add the burnt butter to the honey and mix.
- Add the egg whites to the dry ingredients with the burnt butter and whisk through.
- Bake in a loaf tin for 30 – 35 minutes at 180C
Nutmeg Pelargonium Crumble
1 cup light brown
1 1/2 cup flour
113g butter
1 tbsp nutmeg pelargonium
1/2 tsp ground cinnamon
pinch salt
- Place all ingredients in a Kitchen Aid with a paddle attachment. Mix at a slow speed until it starts looking like beach sand.
- Place on a baking sheet and bake at 160 C for 20 minutes. Stir the crumble after 10minutes.
Glaze
232g white chocolate
32g oil
10g flaked almonds, toasted
20g strawberries
- Finely chop the white chocolate and melt in the microwave.
- Pour in the oil and mix through.
- Place the melted chocolate in a blender with the strawberries and blend until the strawberries are somewhat smooth.
- Crush the toasted flaked almonds into the glaze and stir through.
Honeybush Mousse
120g cream
30g milk
3 tbsp honeybush
8g gelatine
56g water
175g white chocolate
240g cream
60g mascarpone
- Bring the 120g cream, milk and honeybush up to a boil and set aside to infuse.
- Hydrate the gelatine in water.
- Once the cream has infused, strain it and heat it up again to pour over the white chocolate, add the hydrated gelatine and make sure it melts into the chocolate. Let this come to room temperature.
- Whip up the cream and mascarpone to a medium peak and fold into the cooled chocolate mixture.
Honeybush Cheesecake
115g cream cheese
125g condensed milk
30g lemon juice
1 tbsp honeybush
125ml cream
- Heat up the lemon juice with the honeybush in the microwave and set that aside to infuse.
- Place the cream cheese in a Kitchen Aid bowl with a paddle attachment. Beat until it is smooth, then slowly add the condensed milk, stopping to scrape the bowl every now and then.
- Strain the lemon juice and add to the cream cheese mixture. Set aside
- Whip up the cream to medium peak and fold into the cream cheese mixture.
Assembly
- Freeze dried strawberries
- Buchu flowers
- Fresh strawberries
