Duo of Desserts
Just like you can never get enough game sightings on your South African safari, at Thornybush Collection we believe you can never have enough pudding. So, without further ado, here are two of our delightful desserts for you to try at home.
Panna Cotta with Berry Compote
- 250ml (8fl oz.) Milk
- 1x10g sachet (3tsp) Powdered Gelatine
- 500ml (16½fl oz.) Cream
- 185g (6oz) Castor sugar
- 1tsp Finely grated orange zest
- 1tsp Vanilla Essence
- 250g (8oz) Mixed berries
- 4tbsp Granulated sugar
- Juice of 1 lemon
This dish is best prepared in advance due to the long setting time and can be refrigerated for up to three days before serving.
Pour the milk and powdered gelatine into a small bowl, stir and set aside
Combine the cream, castor sugar, orange zest and vanilla in a saucepan and slowly bring to the boil while stirring
Once the sugar has dissolved, remove the pan from the heat and add the milk mixture. Stir until the gelatine dissolves.
Set aside for 15 minutes
Strain the mixture and pour into six 150ml (5fl oz.) pudding moulds
Refrigerate until set, about 4 hours.
Place the berries, lemon juice and granulated sugar in a small saucepan
Heat over a low temperature, stirring occasionally until the sugar has melted and the fruit has softened
Allow to cool
To serve, dip the outside of each mould in hot water for 10 seconds, run a knife around the inside and invert on to a serving plate. Serve with the berry compote or fresh berries.
- 50g each Butter, brown sugar, Golden Syrup and sifted plain flour
- ½ t Ground ginger
- 1 t Brandy
- 1 t Lemon juice
- Zest of half a lemon
- Sunflower oil
Oven Temperature: 180C/ 160 fan/ gas mark 4
Line two baking trays with parchment
Melt the butter, sugar and golden syrup in a saucepan over a low heat
Mix the ginger, lemon zest and flour in a bowl and make a well in the centre
Pour in the brandy, lemon juice, and the butter mixture
Beat the mixture gently until the flour is combined
Dollop a teaspoon per biscuit onto the baking trays
Bake the snaps for 8 to 10 minutes until they are golden brown and lacy
Leave for a minute to set before shaping
Oil the handle of a wooden spoon and wrap the biscuits around it to form a cigar shape
Set the shapes aside to cool on a rack
Once firm, the brandy snaps can be stored in an airtight container for as long as 5 days before serving.
Pipe fresh whipped cream into the cigar shapes.
Go ahead and spoil yourself, you deserve two desserts.