desserts

Iced berries with spicy white chocolate sauce

A good, summery South African dessert. The iciness of the berries is offset by the creamy hot chocolate sauce.

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  1. Wash the berries and hull the fresh strawberries if using. If the strawberries are large, halve or quarter them. Combine the berries in a plastic bag and freeze for 15–30 minutes. They should be just beginning to freeze but not frozen solid. If you’re using frozen berries, let them thaw slightly so that they are not rock solid but still a little icy.
  2. While the fruit is in the freezer make the sauce. Split the vanilla pod lengthways, and scrape out the seeds. Crush the cardamom pods. Combine both with the chilli and cream in a small saucepan. Bring to a gentle simmer, then remove from the heat and allow to stand for 15 minutes for the flavours to infuse.
  3. Strain the cream. Combine the cream and chocolate in a glass bowl and heat in the microwave on medium for 2–3 minutes, stirring after each minute. Remove and stir until the chocolate has melted completely. Serve the hot chocolate sauce spooned over the ice-cold berries.

SERVES 6–8

Honey cheese bake

Almost like a cheesecake, but without the base or the fuss when it comes to making it.

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  1. Preheat the oven to 180 °C.
  2. Using an electric mixer, beat the eggs and sugar together. Beat in the flour and add the honey, lemon juice and brandy. Fold in the cheese and whisk until thick and creamy.
  3. Pour the mixture into a 1-litre glass baking dish or baking tin and bake for 30 minutes. Remove from the oven and cool slightly before drizzling over a little runny honey and sprinkling with cinnamon sugar, or dusting with icing sugar. Serve warm or cold with a selection of fresh fruit or berries.

SERVES 6–8

Pineapple porcupines

With a dash of heat and spice, fresh pineapple can be turned into a delicious dessert served with a scoop of vanilla ice cream. See photograph for an alternative serving suggestion.

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GAS BRAAI

KETTLE BRAAI DIRECT

WOOD OR CHARCOAL FIRE

  1. Combine the pepper and ginger and rub the rounded side of each pineapple with the mixture. Place the pineapple halves flat side down on four individual sheets of foil big enough to cover the fruit. Sprinkle with the brown sugar. Break each vanilla pod into pieces and stud each pineapple half with the vanilla.
  2. Without covering the pineapple completely, bring up the sides of the foil to cover each pineapple half. Place on the fire for 15–20 minutes, depending on the heat, until soft and fragrant. Open the package, baste the fruit with the juices in the foil and cook for a further 10 minutes. Serve warm with a scoop of vanilla ice cream or cream.

SERVES 4

Popcorn sundae

A bit like a knickerbocker glory, except this recipe uses caramelized popcorn and marshmallows bathed in a butterscotch sauce.

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BUTTERSCOTCH SAUCE

  1. Make the sauce by melting the butter and brown sugar together in a pan. Stir over high heat until caramelized. Reduce the heat to medium and then add the cream. Stir briskly using a balloon whisk until you have a golden butterscotch sauce. Set aside.
  2. Divide the popcorn between four sundae glasses. Add a scoop of ice cream and two marshmallows to each glass. Spoon over a generous spoonful of butterscotch sauce. Serve with seasonal fresh berries if desired.

SERVES 4

Rum and raisin ice-cream sandwiches with hot chocolate sauce

Easy peasy! The sandwich part can be made a couple of days beforehand – cover well and freeze until required.

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CHOCOLATE SAUCE

  1. Using an ice-cream scoop, shape 24 ice-cream balls and place on a tray sprayed with non-stick cooking spray. Place in the freezer and freeze until just beginning to harden.
  2. Spread out 12 biscuits on a baking tray. Place a ball of ice cream on each biscuit. Cover with another biscuit. Press down and re-freeze.
  3. To make the sauce, combine the chocolate, cream and rum in the microwave on medium for 2–3 minutes OR place in a saucepan and stand on the grid of a low fire, stirring from time to time until melted completely. Serve the ice-cream biscuits with chocolate sauce spooned over.

MAKES 12

Marshmallow and raspberry kebabs

The soft gooeyness of the toasted marshmallows goes well with the smoky bite of the raspberries, which have also been toasted over the fire. You can replace the raspberries with strawberries, peaches, pineapple or apricots. If you prefer a slimmer’s version, don’t serve the kebabs with chocolate sauce!

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BAR ONE SAUCE

  1. Start off by making the sauce. Combine the chocolate with the cream and butter in a small metal saucepan over a low fire, stirring from time to time.
  2. Divide the raspberries and marshmallows between the kebab sticks, threading them alternately. Cook over a low fire for 2–3 minutes per side, until lightly charred. Serve the kebabs drizzled with Bar One sauce.

SERVES 6

Praline bananas

Bananas come perfectly packaged inside a thick peel, making them perfect for cooking on the fire. The secret is to use bananas that are a bit on the green side, otherwise they become too soft during cooking.

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GAS BRAAI

KETTLE BRAAI DIRECT

WOOD OR CHARCOAL FIRE

  1. Combine the nuts, sugar and cinnamon. Place the bananas on the counter and, using a sharp knife, make three evenly spaced slits in the skin. Peel back the skin without removing it completely. Cut foil squares big enough to wrap each banana generously.
  2. Divide the praline mixture between the bananas and pack it onto the banana under the skin. Fold the peel back into place and secure with a piece of string. Seal the foil parcels and cook the bananas over a medium fire for about 15 minutes, without turning. Open the parcels and serve hot with fresh cream.

SERVES 6–8

Bar One cups

Once the fire has burned down and your guests are feeling replete, it is the perfect time to wind up the occasion with a boozy, warming drink. This is best made individually in tin cups.

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GAS BRAAI

KETTLE BRAAI DIRECT

WOOD OR CHARCOAL FIRE

  1. Break the mini chocolate bars into pieces and divide between four tin cups. Pour 125 ml (½ cup) cream and 125 ml (½ cup) milk into each cup. Add a shot of brandy and a teaspoonful of butter and stir to mix.
  2. Place over the lowest heat point on the fire and leave there, stirring from time to time, until the chocolate has melted completely. For extra decadence add a spoonful of whipped cream and top off each drink with a couple of marshmallows.

SERVES 4

Limoncello tart

Limoncello is an Italian liqueur with a tantalizing sweetness that is offset perfectly by the tartness of lemon. Traditionally served straight from the freezer, a few tots of limoncello can turn a summer evening into a beautiful haze! Use oranges and orange liqueur instead of lemons and limoncello, if preferred.

BASE

FILLING

  1. Spray a 20–23 cm Springform pan with non-stick cooking spray.
  2. Crush the biscuits in a food processor. Combine them with the melted butter and cinnamon and use to line the base of the pan, making sure the biscuit crumbs come a little way up the sides of the pan as well. Chill to set.
  3. For the filling, zest the lemons and squeeze out the juice. Place both in a large mixing bowl and add the icing sugar and limoncello. Leave to stand for 15 minutes for the flavours to infuse.
  4. Whip the cream in a bowl until billowy. Fold the cream into the lemon juice and icing sugar mixture. Spoon the filling onto the biscuit base, cover the pan with plastic wrap without touching the top of the dessert, and freeze for at least 4–5 hours or overnight.
  5. Remove from the freezer 15 minutes before serving, then remove from the pan and place on a serving dish. Top with extra lemon zest.

SERVES 6–8

Frozen berry yoghurt loaf

If berries are not in season, use frozen berries instead and thaw them before using.

  1. Roughly chop half the berries and set aside. Process the remaining berries and the caster sugar in a food processor until smooth.
  2. In a large mixing bowl, combine the condensed milk and fruit purée. Add the yoghurt and the chopped berries and mix through gently.
  3. Spray a medium loaf pan with non-stick cooking spray and line with plastic wrap. Pour in the berry mixture, cover with plastic wrap and freeze, preferably overnight.
  4. Remove from the freezer 20 minutes before serving and turn out onto a serving platter. Decorate with extra berries and mint leaves. Cut into 2–3 cm-thick slices or serve spooned into cones.

SERVES 8