RecipesDesserts

Rooibos, Apple, Raisin & Brioche Pudding
Reuben Riffel

BRIOCHE

250 g (450 ml) cake flour
50 g (60 ml) castor sugar
7 g instant yeast
pinch coarse sea salt
50 ml Rooibos milk (infuse a Rooibos tea bag in warm milk for 30 minutes)
3 eggs at room temperature
250 g (270 ml) soft unsalted butter, cut into blocks

FILLING

2 pink lady apples, peeled, cored and sliced
50 g (85 ml) raisins, soaked overnight in 30 ml brandy
6 eggs
500 ml pouring cream
430 ml Rooibos milk (infuse 3 Rooibos tea bags in warm milk for 30 minutes)
60 ml brandy
110 g (130 ml) castor sugar
30 ml finely grated orange zest
demerara or brown sugar

BRIOCHE

  1. Combine the flour, sugar, yeast and salt in the bowl of an
    electric mixer fitted with a dough hook.
  2. In a separate bowl, whisk the milk and eggs together. Add to the flour mixture and mix on low setting. Increase speed to high and beat for 2 to 3 minutes.
  3. Add the butter, a little at a time, beating to incorporate before adding more butter. Beat for 1 to 2 minutes, until the dough is smooth and shiny.
  4. Cover the bowl with plastic wrap and leave to stand in a warm place for 1 hour, until
    doubled in size. Preheat the oven to 190 ºC in the meantime. Grease a bread tin with
    butter.
  5. Place the dough in the prepared tin and bake for 20 to 25 minutes, until dark golden.
    Leave for 5 minutes Turn onto a wire rack to cool.
  6. Lower the oven temperature to 180 ºC. Slice the brioche thickly, trimming the crusts, then cut into 1,5 cm cubes. Place in a single layer on an oven tray and bake for 5 to 6 minutes, shaking the tray occasionally, until toasted and golden.

FILLING

  1. Reduce the oven temperature to 160 ºC. Divide the brioche cubes amongst 6 lightly
    buttered 1 cup-capacity ramekins, placing slices of apple and raisins between the
    brioche pieces.
  2. Whisk the eggs, cream, milk, brandy, castor sugar and orange zest together in a bowl.
    Pour over the brioche. Leave to stand for 10 to 15 minutes so that the brioche absorbs
    the custard. Scatter with demerara or brown sugar. Bake for 12 to 15 minutes, until the
    custard is firm and the brioche is golden. Leave to rest for 10 minutes before serving.

Serves 6



 

Rooibos & Honey-Poached Pears with Pavlova, Cardamom Cream and Rooibos Reduction
Malika van Reenen

ROOIBOS & HONEY-POACHED PEARS

10 Rooibos tea bags
1,5 litres water
250 ml honey
8 pears, peeled (keep stem intact)
80 g (100 ml) white sugar
PAVLOVA
4 egg whites
210 g (250 ml) castor sugar
8 ml white vinegar
10 ml corn flour
10 ml vanilla essence

CARDAMOM CREAM

250 ml fresh cream
1¼ ml ground cardamom

ROOIBOS & HONEY-POACHED PEARS

  1. Place the Rooibos tea bags, water and honey in a saucepan. Bring to the boil.
  2. Add the pears and bring the liquid back to the boil. Reduce the heat and simmer gently for 80 minutes or until the pears are soft, but still firm.
  3. Remove the pears from the saucepan. Pour half of the poaching liquid over the pears.
  4. Bring the remaining liquid back to the boil. Remove the tea bags. Add the sugar and boil until the liquid is reduced to a syrup. Set aside.

PAVLOVA

  1. Preheat the oven to 130 °C. Line a baking tray with wax paper.
  2. Using an electric beater, whisk the egg whites until stiff but not dry. Add the sugar gradually and beat until the sugar is dissolved and the mixture is very thick and glossy.
  3. Sprinkle the white vinegar, cornflour and vanilla essence onto the egg-white mixture and fold in with a plastic spatula.
  4. Spoon or pipe the mixture onto the prepared baking tray, making either one large Pavlova or 8 small, individual portions.
  5. Bake for 60 to 90 minutes until the meringue is cream in colour on the outside, but white on the inside with a soft, marshmallowy texture.

CARDAMOM CREAM

  1. Whisk the cream and cardamom together until thickened.

SERVING

  1. To serve, place one pear on a plate with a Pavlova slice or individual Pavlova portion, topped with cardamom cream, and a drizzle of the Rooibos-honey reduction.

Serves 8

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