cream Archives

Omelette recipes

Asparagus and pasta parcels with parmesan cream

30 minutes

Quiche recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Buttermilk and orange blossom water parfait

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus at least 4 hours setting time

Cooking Time 15 minutes

Ingredients

2½ t gelatine powder
1 cup cream
1/3 cup sugar
1 T maple syrup
4 egg whites, at room temperature
a pinch of salt
¼ cup buttermilk
4 T orange juice
1 t orange-blossom water
½ t vanilla essence
pink candyfloss, for garnishing (optional)

Method

Line a rectangular mould with clingfilm, allowing it to hang over the sides. Place 3 T water in a small bowl, sprinkle over the gelatine and leave to soften for 5 minutes.
Heat ¼ cup cream over a medium heat, until warm. Pour into the gelatine mixture, stirring until dissolved, then allow to cool.
Bring to a boil the sugar, maple syrup and 2 T water. Cook until the syrupy mixture reaches 115ºC on a candy thermometer.
Meanwhile, whisk the egg whites and salt in an electric mixer, until stiff peaks form. Reduce the speed to medium low then add the syrup in a steady stream. Beat until thick and glossy then transfer to a bowl.
Place the remaining cream, the buttermilk, orange juice, orange-blossom water, vanilla and gelatine mixture in a clean mixing bowl, and whisk until soft peaks form. Fold the egg white into the cream mixture then place in the prepared mould, ensuring that the top is smooth.
Refrigerate for at least 4 hours, or until set. Slice into portions and top with pink candyfloss, if using.

Per serving: 859 kJ, 3.3 g protein, 14.8 g fat, 15.5 g carbs

TASTE’s take:
In a froth about dessert? Dip your spoon into these dissolving clouds, airborne peaks, which, in the same way that sheer summer dresses flounce weightless on the air, dissolve effortlessly on the tongue.

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Buttermilk and orange blossom water parfait

Buttermilk and orange blossom water parfait

Ingredients

Method