Gourmet Archives

Beef recipes

Grana Padano-crusted French toast

10 minutes

Five-ingredient recipes

Roasted tomato-and-pepper pasta

40 minutes

Chicken recipes

Peanut butter, chocolate and coconut bars

25 minutes

Christmas recipes

Roast potatoes with devilled egg dressing

25 minutes

Beans recipes

Mexican-inspired beans and eggs

25 minutes

Braai recipes

Milk tart brûlée

1½ hours

Caramelised white chocolate-malt crème

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

250 g pearl barley
1 litre cream
60 g malt extract powder
8 free-range egg yolks
200 g Valrhona Blonde Dulcey (caramelised white chocolate)
40 g maltose or glucose syrup
1 1/2 gelatine leaves

Method

1. Preheat the oven to 160°C. Place the pearl barley on a roasting tray and toast in the oven for 10 minutes or until golden. Pour the cream into a large saucepan, add the toasted barley and place over a high heat. Bring the cream and barley to a boil, add the malt powder and reduce the heat to allow the mixture to gently simmer for 10 minutes, stirring continually to ensure all clusters and lumps are dissolved and that the barley does not catch on the base of the pot. After 10 minutes, strain the mixture through a fine sieve. Discard the solids.
2. Place the egg yolks in a large heatproof bowl. Carefully ladle the hot malt liquid into the egg yolks while whisking. Continue until all the liquid has been added to the egg yolks. Set up a double-boiler. Allow the mixture to cook slowly in the double-boiler, stirring continually. When the egg mixture or malt custard has reached ribbon stage, strain through a fine sieve. Keep warm.
3. Place the chocolate and maltose syrup into a heatproof bowl. Pour the warm malt custard over the chocolate and stir until all the chocolate has melted and the mixture has a glossy appearance. Place the gelatine leaves in a separate bowl filled with water and allow to soften completely.
4. Pour the mixture into a blender or Thermomix, add the gelatine and blend at a high speed. Strain the mixture into a piping bag through a fine sieve. Place the piping bag in the fridge to cool completely. The mixture will take on the consistency of a thick custard when cold. Pipe the mixture evenly into 6 x 250 ml glass jars and cover tightly with lids. This crème will keep in the fridge for up to 2 weeks but it is normally eaten by the end of the first day.

Cook’s note: In the restaurant we serve this dessert in a small copper pan with a pavlova-style meringue and a peach-and-sherry vinegar sorbet.

Find more sweet recipes here.

Slow-cooked beef chuck ragù

Tahini hot chocolate with sesame sugar rim

Date, almond butter and tahini freezer squares

Boeuf bourguignon

Grana Padano-crusted French toast

Baby gem salad

Roasted tomato-and-pepper pasta

Miso-glazed chicken

Home-made chips

Peanut butter, chocolate and coconut bars

Roast potatoes with devilled egg dressing

Mexican-inspired beans and eggs

Braaied chakalaka

Milk tart brûlée

Caramelised white chocolate-malt crème

Caramelised white chocolate-malt crème

Ingredients

Method