Information
Fact Sheets

       

       

From the Kitchen

Ingredients Sponge: 125g soft unsalted butter 400g castor sugar 125ml olive oil 4 eggs 140ml milk 2 tablespoons almond liqueur 300g delf-raising flour Syrup: 4 tablespoons almond liqueur 100g castor sugar Whipped Ricotta: Cream 25ml 1 leaf gelatine 2 teaspoons caster sugar 375g ricotta Sheep milk yogurt 50ml Zest of 1 orange 2 tablespoons orange liqueur   Method For cake: - Pre heat the oven to 180C and...

      Ingredients Chocolate Mousse Centre: 500g Dark Chocolate, melted 6 eggs 700ml cream, whipped 4 gelatine leaves, soaked Genoise (Sponge): 8 eggs 250g cake flour 250g castor sugar Pinch of salt Coffee Syrup 250g sugar 250ml water 50ml strong coffee Method For the sponge Set oven to 180 ºC. Sieve the flour 3 times and set aside. Whisk the eggs and sugar...

  Ingredients: 2 Large Eggs 120g Castor Sugar 185ml Olive oil Zest of one Lemon Pinch of Saffron infused in 125ml White Wine 185g Bread Flour 10ml Baking powder Pinch Salt Syrup: 250ml water 250ml wine 210g sugar Pinch of saffron Method: Preheat the oven on 180 ºC. Spay 12 dariole moulds* with non-stick spray. Beat yolks and half of the...

camp jabulani relais & chateaux accredited