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Frozen classic chocolate mousse with little chocolate lollies

Frozen classic chocolate mousse with little chocolate lollies

2 hours

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Coriander-and-corn fish cakes

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Prawn cocktail and cream cheese wrapped in rainbow trout and topped with fresh fennel

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Roast vegetable polenta bake

1 hour

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Chicken and mushroom turnovers

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Baked meringue-topped granadillas

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Pots of granadilla yoghurt with coconut macaroons

Pots of granadilla yoghurt with coconut macaroons

10 minutes for the macaroons

Savoury goat’s-milk-cheese truffles

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Savoury goat’s-milk-cheese truffles

By Maranda Engelbrecht

Serves Makes 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

200 g chevin
1 caper berry
1 t chilli-and-tomato jam
1 T flaked almond, toasted
½ t smoked paprika
½ t mixed cumin and mustard seeds
1 T chopped fresh herbs
1 t freshly ground organic rainbow pepper

Method

Divide the chevin into 8 equal-sized truffles.

Insert a caper berry into one of the truffles. Drizzle the chilli-and-tomato jam over another.

Roll each of the remaining truffles in the lemon zest, almond, paprika, mixed cumin and mustard seeds, chopped herbs or pepper.

Place in small paper moulds and store in an airtight container.

Serve from the container or offer as a dinner-party gift.

TASTE’s take:

If life is like a box of chocolates, heaven is a box of herb and spicy goat’s-milk-cheese truffles