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Chocolate-Chip, Apple & Rooibos Soufflé
Clinton Bonhomme

400 g fresh Granny Smith apples, peeled and chopped
200 g (250 ml) granulated sugar
3 Rooibos tea bags
100 g (110 ml) butter, melted
75 g (90 ml) castor sugar
200 g egg whites (about 6 eggs)
pinch of salt
80 g good-quality chocolate, chopped
icing sugar, for dusting


1. Place the apples, sugar and Rooibos tea bags into a medium-sized saucepan, cover with the lid and simmer over medium heat to allow the liquid from the apples and tea bags to infuse. Remove the tea bags from the saucepan after 10 minutes.
2. Remove the lid and simmer until the liquid is reduced slightly (the sugar should be a straw-like colour). Remove from the heat and allow too cool. While still slightly warm, blend the mixture to form a smooth purée.
3. Preheat the oven to 190 °C.
4. Grease 6 ramekins well with the melted butter. Place 15 ml castor sugar in the base of each ramekin, shaking it around until the inside of each container is completely coated with the sugar (this will help the soufflé climb the sides of the dish during baking). Place the ramekins in the refrigerator to allow the butter to harden.
5. In a large, clean bowl, free from any oil or fat, whip the egg whites with a pinch of salt until the whites have doubled in size.
6. Weigh out 150 g of the apple-Rooibos purée. Take one-third of the egg whites and beat it into the 150 g apple-Rooibos purée to loosen it. Then fold the rest of the egg whites and the chocolate chips into the purée.
7. Scoop the mixture into the ramekins so that it is level with the rim. Run your thumb around the rim to ensure the mixture rises evenly when baking.
8. Bake for 8 minutes. Remove from the oven and dust with icing sugar.
9. Serve immediately with the Rooibos Ice-Cream (see page 122).

Serves 6


Rooibos-Buttermilk Dumplings
Roberto de Carvalho

250 ml buttermilk
3 Rooibos tea bags
140 g (250 ml) cake flour
50 g (90 ml) cornflour
5 ml baking powder
1 ml salt
3 ml freshly ground black pepper
30 ml cold, unsalted butter, cut into bits
45 ml finely chopped fresh chives
30 ml finely chopped fresh flat-leaf parsley


1. Heat the buttermilk and Rooibos tea bags together in a saucepan. Remove from the heat. Leave to infuse. When cold, remove the tea bags.
2. Sift together the flour, cornflour, baking powder, salt and pepper into a bowl. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in 30 ml of the chives and 15 ml parsley. Add the Rooibos-infused buttermilk, stirring just until the dough is moistened (do not over mix).
4. Drop 8 heaped tablespoons of the dough into simmering gravy, about 5 cm apart to allow the dumplings to expand. Reduce the heat. Cover and gently simmer for 15 to 20 minutes until the tops are dry to the touch.
5. Sprinkle the dumplings with the remaining herbs.

Serves 4


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