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Gluten-free treat

Baked meringue-topped granadillas

15 minutes

Pots of granadilla yoghurt with coconut macaroons

10 minutes for the macaroons

Savoury goat’s-milk-cheese truffles

Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

20 minutes

Sorbet recipes

Tart magenta swirl berry sorbet with fresh granadilla pulp

Coconut-wafer ice with honey tomatoes

20 minutes

Afternoon tea

Parmesan profiteroles with Parmesan custard

15 minutes

Champagne sorbet

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus freezing overnight

Ingredients

2/3 cup sugar
1½ cups dry or rosé sparkling wine, plus extra for serving
1 large egg white, at room temperature
2 T lemon juice

Method

Place the sugar and ½ cup water in a saucepan over a medium heat, and heat until the sugar has dissolved. Transfer to a bowl and leave to cool. When cool, stir in the lemon juice and sparkling wine. Freeze in an ice-cream maker, according to the manufacturer’s instructions.
When the mixture is half frozen, whisk the egg white until stiff peaks form and add to the ice-cream maker. Churn until it starts to set then transfer to an airtight container and freeze overnight.
To serve, scoop the sorbet into serving glasses and top with more sparkling wine.
Per serving: 841.3 kJ, 1 g protein, 0 g fat, 34.7 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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