It is officially full-steam ahead to Christmas and whether you like it or not, you need to start getting yourself sorted. If you know what you’re cooking for your mains and you don’t want to disappoint for dessert, then look no further. Michelle Theron, head chef at Pierneef à La Motte has put together her dream Christmas menu and it features some pretty spectacular dishes, and finishes strong with this quirky take on a classic dessert.

These Fruit and Wine Jellies, served with Rosy Meringues and Homemade Custard, are definitely not kid friendly, but we think your guests deserve a sweet treat that is a little on the naughty side.

Contemporary Festive Fruit and Wine Jellies, Rose-infused Meringues and Home-made Egg Custard

Recipe by Michelle Theron and Gareth Flynn

Serves: 12
Difficulty: easy
Preparation time: 30-40 minutes plus setting time for the jellies
Cooking time: 2 hours including meringue drying time
Equipment: You will need 3 x 12 moulds for the different jellies or you can alternate using the moulds.
Once they are set, carefully un-mould and place into a sealed container in the fridge

Red Wine Jelly
3 C (750 ml) water
2 whole cloves
3 cinnamon sticks
1 C (200 g) sugar
zest and juice of 1 lemon
325 ml red wine
325 ml sherry
15 gelatine leaves, bloomed in ice water

La Motte Straw Wine Jelly
3 C (750 ml) La Motte Straw Wine
3 C (750 ml) water
½ C (100 g) sugar
15 gelatine leaves, bloomed in ice water
6 x preserved green figs, diced
15 gelatine leaves, bloomed in ice water

 Berry Jelly
3 C (750 ml) berry juice, of your choice
3 C (750 ml) water
1 C (200 g) sugar
zest and juice of 1 lemon
15 gelatine leaves, bloomed in ice water

Homemade Egg Custard
8 egg yolks (reserve egg whites for the meringues)
2 vanilla beans, cut lengthwise and seeds scraped out
1 C (250 ml) castor sugar
2 Tbsp cornflour
2 C (500 ml) full cream milk
2 C (500 ml) cream

Rose Meringues
8 egg whites at room temperature
2 tsp (10 ml) lemon juice
pinch of salt
2 C (250 ml) castor sugar
½ C (125 ml) icing sugar
½ C (125 ml) cornflour (plus a little extra for dusting)
1-2 drops rose water

To Serve
Choice of seasonal fruit or berries (optional)

Red Wine Jelly
Heat the water, spices and sugar in a heavy based sauce pan. Add the lemon zest and juice, add the wine and sherry and cook for a few minutes. Remove from the heat. Measure the liquid – for every 100 ml of liquid you will need 1 leaf of gelatine. For 1,5 litres of liquid you will need 15 gelatine leaves. Add the bloomed gelatine leaves to the hot liquid and stir to dissolve. Strain through a fine sieve. Leave to cool slightly and pour into the moulds. Place the jellies in the freezer to set. The jellies will be easier to un-mould when they are frozen.

La Motte Straw Wine Jelly
Place the wine, water and sugar in a heavy-based saucepan. Bring to the boil and stir until all of the sugar has dissolved. Remove from the heat and stir in the gelatine leaves until dissolved. Leave to cool slightly and pour half of the mixture into the moulds (only filling the moulds half way to the top). Leave to set in the fridge. Once the jelly has set, divide the diced green fig preserve between the moulds and top up with the rest of the jelly mixture and place in the freezer to set.

Berry Jelly
Place all of the ingredients (except the gelatine leaves) into a heavy-based saucepan. Bring to the boil and stir until all of the sugar has dissolved. Remove from the heat and stir in the bloomed gelatine until dissolved. Strain though a fine sieve and pour into the moulds. Place in the freezer to set.

Homemade Egg Custard
Combine the egg yolks, vanilla bean seeds, castor sugar and cornflour in a mixing bowl.

Add the milk, cream and vanilla bean peels to a heavy based saucepan and bring to the boil, stirring continuously for about 5 minutes. Remove the pods from the milk mixture and pour the liquid onto the egg mixture in 3 additions, mixing well after each addition.

Return the mixture to the saucepan and stir over a very low heat until the mixture starts to thicken and covers the back of a spoon. Remove from the heat immediately and pour into a sauce jug.

Rose Meringues
Preheat the oven to 110 °C.

Grease 2 large baking trays and dust with cornflour.

Mix the egg whites, lemon juice and salt in a bowl, beat until the mixture forms stiff peaks. Add the castor sugar in spoonfuls, while beating constantly until the mixture is stiff and shiny. Sieve the icing sugar and cornflour over the mixture and fold in. Add a few drops of rose water. Spoon or pipe the meringues onto the baking trays. Bake for 60 – 90 minutes depending on your oven. Check that the meringues do not start to colour – this will mean that the oven is too hot. Reduce the oven temperature to 100 °C, if necessary. Switch the oven off and allow the meringues to cool in the oven.

To Serve
When ready to serve, un-mould the jellies and serve with the rose meringues and your choice of seasonal fruits and berries (optional). Serve the egg custard on the side.

Recommended wine: NV La Motte Straw Wine

01: Mia Dome

This is perfect not only for keeping your meringues fresh, but for any cakes and treats you need to present with a flourish. It will even make for a dramatic cheese board. R90.

02: La Motte Straw Wine

Hey, if you’re going to use it in your dessert you had better pick up a few extra bottles to pair with the dish. This wine is a delicious mix of ripe apricot and almonds, as well as hints of jasmine and nuttiness. R230. Order yours online HERE.

03: Coffee Spoons

These beautiful spoons, engraved with delightful little anecdotes, are perfect for the accompanying coffee you’re serving with this dish or make perfect utensils for eating this dainty dessert. R595.

Read more about Chef Michelle Theron HERE.

Click for the other recipes in this series All Spice fruit and Nut Bread Wreath and Whole Baked Franschhoek Trout and Prime Rib.

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