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Champagne jelly with gooseberries

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Strawberry, avocado and smoked salmon salad

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Sabrosa strawberry and trout ceviche with gooseberry dressing

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Cape gooseberry and chilli margarita

Apple recipes

Raw butternut and apple salad with Verlaque gooseberry dressing

5 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Coconut chocolate ganache tartlets

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

150 g desiccated coconut
2 free-range egg whites
1/2 cup cream
200 g dark chocolate, chopped
1 T butter
200 g gooseberries
3 T icing sugar, sifted

Method

Preheat the oven to 140°C.

Spray a muffin pan with cooking spray.

Mix the coconut with the egg whites. Press into the prepared muffin pan; make sure the mixture reaches up the sides and is thick and compressed. Bake for 25 minutes. Allow to cool and carefully remove from the pan.

Gently heat the cream in a small saucepan, remove from the heat and stir in the chocolate until the mixture is smooth and glossy.

Blend half the gooseberries to a pulp. Cut the rest of the gooseberries in half and mix with the icing sugar and pulp. Spoon the ganache into the tartlets and top with the gooseberry coulis.

Discover more coconut recipes here.

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Champagne jelly with gooseberries

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Cape gooseberry and chilli margarita

Raw butternut and apple salad with Verlaque gooseberry dressing

Meringue-and-custard torte

Pan-fried ostrich steaks with ginger and gooseberries

Coconut chocolate ganache tartlets

Coconut chocolate ganache tartlets

Ingredients

Method