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Maranda Engelbrecht

Recipes & Articles by Maranda Engelbrecht

Tea recipes

Rose-water and earl grey lemonade with sorbet froth

Cupcake recipes

Lemon cupcakes with beetroot frosting and candied violets

Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Burger recipes

Grilled burgers and Greek-style garlic sauce

15 minutes

Savoury goat’s-milk-cheese truffles

Roasted butternut with kaiings

15 minutes

Home-made Ayrshire butter

Pie recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Sorbet recipes

Champagne sorbet

Buttermilk and orange blossom water parfait

15 minutes

Rose-water marshmallows

10 minutes, 2 hours setting time

Rose-water marshmallows

By Maranda Engelbrecht

Serves Makes 25

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes, 2 hours setting time

Ingredients

unsalted butter or cooking spray, for greasing
4 t gelatine
1 cup boiling water
600 g sugar
1½ cups liquorice glucose
2/3 cup water
2/3 T rose-water
130 g icing sugar, plus extra for dusting
4 T cornflour

Method

Line a baking tray with lightly baking paper.

Submerge the gelatine in 2 T cold water, to soften. Add to the boiling water and stir through to dissolve. Transfer to a mixing bowl.

Heat the sugar, glucose and water over a medium heat, until the syrup reaches 120 ºC on a candy thermometer. Lightly whisk the gelatine mixture then add the sugar syrup in a slow, steady stream.

Add the rose- water and whisk on high speed for 15 to 20 minutes, or until thick and glossy. Spread the mixture onto the prepared baking tray and leave to set for 2 hours.

Mix together the icing sugar and cornflour, and use to dust the marshmallows. Cut into desired shapes and store in an airtight container.

Cook tip: serve in a fresh poppy flower or paper cup.

Warm crispy duck breast salad

Thai-style green chicken soup with coconut naan dippers

Pumpkin, sage and anchovy fusilli

Recipes & Articles by Maranda Engelbrecht

Rose-water and earl grey lemonade with sorbet froth

Lemon cupcakes with beetroot frosting and candied violets

Pansy pancakes with sorbet and sweet beetroot-and-cherry syrup

Grilled burgers and Greek-style garlic sauce

Savoury goat’s-milk-cheese truffles

Roasted butternut with kaiings

Home-made Ayrshire butter

Home-made guinea fowl and Morogo pie

Cured salted lamb rib (soutribbetjie)

Champagne sorbet

Buttermilk and orange blossom water parfait

Rose-water marshmallows

Rose-water marshmallows

Ingredients

Method