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recipe camp jabulani Tag

“Look, there's no metaphysics on earth like chocolates” ~ Fernando Pessoa We couldn’t agree more with Fernando Pessoa’s quote, and our chef proves it to be true with this delectable chocolate fondant and dark chocolate ice cream dessert recipe! Ingredients Chocolate fondant: 240g Cake flour 200g Butter 200g Chocolate 170g Sugar 6 Eggs 60ml...

      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