We always love treating our guests to something sweet, especially with local flavours and ingredients included. So that you can try a little South African sweetness of your own back home, we will be sharing a few Amarula-inspired recipes with you over the next few months.
Our first recipe for your delight is…
…an Amarula Panna Cotta with Honeycomb and Banana Ice Cream!
Amarula-inspired Recipe by Chef Nerissa from the Jabulani Kitchen.
Amarula Panna Cotta
- 1.5l cream
- 500ml Amarula
- 12 leaves gelatine
- 2 vanilla bean pods
- 50g castor sugar
Heat cream and Amarula to a boiling point, add vanilla and castor sugar. Melt the gelatine leaves and add while the mixture is still above 40°C. Set in desired moulds or ramekins and chill in fridge till set.
- 400 g castor sugar
- 100 ml honey
- 2 tbsp liquid glucose
- 1,5 tsp bicarbonate of soda
Boil sugar and honey with 100 ml water and take to 160°C, add the bicarb and whisk quickly. Immediately pour into a greaseproof tray and allow to set. Break into crumbles.
Banana Ice Cream
- 200 g egg yolks (approximately 10 egg yolks)
- 1 l cream
- 800 g banana
- 250 g treacle sugar
Cream yolks till pale. In a double boiler, bring the cream to the boil. Remove from heat and temper with the yolks. Roast the bananas, sprinkled with treacle sugar in the oven at 180°C till caramelised. Blend, pass through a sieve and cool. Add to the cream egg mix and churn. Freeze until required.
- 250 g Sugar
- 125 ml Water
- 1 Vanilla Pod
- 8 Gelatine sheets
Soak gelatine leaves in cold water. Combine sugar, water and vanilla in a medium-sized pot and heat un until all the sugar is dissolved and the mixture starts to boil and remove from the heat. Put you sugar mixture in a mixing bowl and whisk at medium speed for 5 min, then add you soaked gelatine to the mixture and whisk at a high speed until it had tripled in size. At this point, the mixture should look like a Meringue. Then spray a container with non-stick spray and put the mixture in the container. Put in the fridge for 4-5 hours.