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Giant éclair

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Giant éclair

40 minutes

Butternut kugel

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Butternut kugel

2 hours

Seder plate in a salad

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Seder plate in a salad

20 minutes

Umvubo with umsobo-and-berry sorbet

South African

Umvubo with umsobo-and-berry sorbet

25 minutes

Saffron semifreddo

Eid recipes

Saffron semifreddo

Salted dark chocolate namelaka

Chocolate recipes

Salted dark chocolate namelaka

10 minutes

Plum tarte tatin

Easter recipes

Plum tarte tatin

45 minutes

Milk chocolate double crème caramels

Chocolate recipes

Milk chocolate double crème caramels

25 minutes

Chocolate mousse cake

Cake recipes

Chocolate mousse cake

15 minutes

Chocolate meringues

Afternoon tea

Chocolate meringues

2–3 hours

Bread-and-butter pudding

Braai recipes

Bread-and-butter pudding

30 minutes

Chocolate-and-pomegranate granita

Chocolate recipes

Chocolate-and-pomegranate granita

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Chocolate-and-pomegranate granita

By Bianca Strydom

Serves 6 to 8

Difficulty Easy

Prep Time 5 minutes, plus overnight chilling time

Ingredients

1.5 litres pomegranate juice
30 g cocoa powder
30 g honey
lemon, juiced
salt, a pinch

Method

Whisk all the ingredients together and strain into a freezerproof container. Freeze overnight. Once frozen, scrape with a fork to create airy frozen shards and scoop to serve.

Cook’s note: It’s very trendy to serve fresh fruit with ice or on ice, and this is the perfect opportunity to do so. Serve the granita over freshly sliced melon or plums, top with a drizzle of aged balsamic vinegar and you’re basically a fine-dining chef!

Find more chocolate dessert recipes here

bPhotographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau