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<\/div><\/div><\/p>\nContemporary Festive Fruit and Wine Jellies, Rose-infused Meringues and Home-made Egg Custard<\/strong><\/h4>\nRecipe by Michelle Theron and\u00a0Gareth Flynn<\/em><\/p>\nServes:<\/strong> 12
\nDifficulty:<\/strong> easy
\nPreparation time:<\/strong> 30-40 minutes plus setting time for the jellies
\nCooking time:<\/strong> 2 hours including meringue drying time
\nEquipment:<\/strong> You will need 3 x 12 moulds for the different jellies or you can alternate using the moulds.
\nOnce they are set, carefully un-mould and place into a sealed container in the fridge<\/p>\nRed Wine Jelly
\n<\/strong>3 C (750 ml) water
\n2 whole cloves
\n3 cinnamon sticks
\n1 C (200 g) sugar
\nzest and juice of 1 lemon
\n325 ml red wine
\n325 ml sherry
\n15 gelatine leaves, bloomed in ice water<\/p>\nLa Motte Straw Wine Jelly
\n<\/strong>3 C (750 ml) La Motte Straw Wine
\n3 C (750 ml) water
\n\u00bd C (100 g) sugar
\n15 gelatine leaves, bloomed in ice water
\n6 x preserved green figs, diced
\n15 gelatine leaves, bloomed in ice water<\/p>\n\u00a0<\/strong>Berry Jelly
\n<\/strong>3 C (750 ml) berry juice, of your choice
\n3 C (750 ml) water
\n1 C (200 g) sugar
\nzest and juice of 1 lemon
\n15 gelatine leaves, bloomed in ice water<\/p>\nHomemade Egg Custard
\n<\/strong>8 egg yolks (reserve egg whites for the meringues)
\n2 vanilla beans, cut lengthwise and seeds scraped out
\n1 C (250 ml) castor sugar
\n2 Tbsp cornflour
\n2 C (500 ml) full cream milk
\n2 C (500 ml) cream<\/p>\nRose Meringues
\n<\/strong>8 egg whites at room temperature
\n2 tsp (10 ml) lemon juice
\npinch of salt
\n2 C (250 ml) castor sugar
\n\u00bd C (125 ml) icing sugar
\n\u00bd C (125 ml) cornflour (plus a little extra for dusting)
\n1-2 drops rose water<\/p>\nTo Serve
\n<\/strong>Choice of seasonal fruit or berries (optional)<\/p>\nRed Wine Jelly
\n<\/strong>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 \u2013 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.<\/p>\nLa Motte Straw Wine Jelly
\n<\/strong>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.<\/p>\nBerry Jelly
\n<\/strong>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.<\/p>\nHomemade Egg Custard
\n<\/strong>Combine the egg yolks, vanilla bean seeds, castor sugar and cornflour in a mixing bowl.<\/p>\nAdd 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.<\/p>\n
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.<\/p>\n
Rose Meringues
\n<\/strong>Preheat the oven to 110 \u00b0C.<\/p>\nGrease 2 large baking trays and dust with cornflour.<\/p>\n
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 \u2013 90 minutes depending on your oven. Check that the meringues do not start to colour \u2013 this will mean that the oven is too hot. Reduce the oven temperature to 100 \u00b0C, if necessary. Switch the oven off and allow the meringues to cool in the oven.<\/p>\n
To Serve
\n<\/strong>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.<\/p>\nRecommended wine: NV La Motte Straw Wine<\/em><\/strong>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/12\/GTL_Jelly.jpg\")
<\/div><\/div>You’ve cooked the food, now get the look with these gorgeous products from the La Motte Farm Shop<\/strong><\/a>.<\/p>\n01: Mia Dome<\/h4>\n
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.<\/p>\n
02: La Motte Straw Wine<\/strong><\/h4>\nHey, 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<\/strong><\/a>.<\/p>\n03: Coffee Spoons<\/h4>\n
These beautiful spoons, engraved with delightful little anecdotes, are perfect for the accompanying coffee you’re serving with this dish\u00a0or make perfect utensils for eating this dainty dessert. R595.<\/p>\n
Read more about Chef Michelle Theron HERE<\/strong><\/a>.<\/em><\/p>\nClick for the other recipes in this series All Spice fruit and Nut Bread Wreath<\/a><\/strong> and Whole Baked Franschhoek Trout<\/a>\u00a0<\/strong>and\u00a0Prime Rib<\/a>.<\/strong><\/p>\n![\"festive-bread-wreath\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/10\/Festive-Bread-Wreath-3x3.jpg\")
<\/a>\u00a0![\"la-motte](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/11\/La-Motte-trout-3x3.jpg\")
<\/a>\u00a0![\"Prime](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2016\/12\/Ribs3x3.jpg\")
<\/a><\/p>\nla-motte.com<\/a> | Facebook<\/a> | Twitter<\/a>\u00a0| Instagram<\/a><\/strong><\/p>\n
Serves:<\/strong> 12 Red Wine Jelly La Motte Straw Wine Jelly \u00a0<\/strong>Berry Jelly Homemade Egg Custard Rose Meringues To Serve Red Wine Jelly La Motte Straw Wine Jelly Berry Jelly Homemade Egg Custard 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.<\/p>\n 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.<\/p>\n Rose Meringues Grease 2 large baking trays and dust with cornflour.<\/p>\n 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 \u2013 90 minutes depending on your oven. Check that the meringues do not start to colour \u2013 this will mean that the oven is too hot. Reduce the oven temperature to 100 \u00b0C, if necessary. Switch the oven off and allow the meringues to cool in the oven.<\/p>\n To Serve Recommended wine: NV La Motte Straw Wine<\/em><\/strong> 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.<\/p>\n 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<\/strong><\/a>.<\/p>\n These beautiful spoons, engraved with delightful little anecdotes, are perfect for the accompanying coffee you’re serving with this dish\u00a0or make perfect utensils for eating this dainty dessert. R595.<\/p>\n Read more about Chef Michelle Theron HERE<\/strong><\/a>.<\/em><\/p>\n Click for the other recipes in this series All Spice fruit and Nut Bread Wreath<\/a><\/strong> and Whole Baked Franschhoek Trout<\/a>\u00a0<\/strong>and\u00a0Prime Rib<\/a>.<\/strong><\/p>\n la-motte.com<\/a> | Facebook<\/a> | Twitter<\/a>\u00a0| Instagram<\/a><\/strong><\/p>\n
\nDifficulty:<\/strong> easy
\nPreparation time:<\/strong> 30-40 minutes plus setting time for the jellies
\nCooking time:<\/strong> 2 hours including meringue drying time
\nEquipment:<\/strong> You will need 3 x 12 moulds for the different jellies or you can alternate using the moulds.
\nOnce they are set, carefully un-mould and place into a sealed container in the fridge<\/p>\n
\n<\/strong>3 C (750 ml) water
\n2 whole cloves
\n3 cinnamon sticks
\n1 C (200 g) sugar
\nzest and juice of 1 lemon
\n325 ml red wine
\n325 ml sherry
\n15 gelatine leaves, bloomed in ice water<\/p>\n
\n<\/strong>3 C (750 ml) La Motte Straw Wine
\n3 C (750 ml) water
\n\u00bd C (100 g) sugar
\n15 gelatine leaves, bloomed in ice water
\n6 x preserved green figs, diced
\n15 gelatine leaves, bloomed in ice water<\/p>\n
\n<\/strong>3 C (750 ml) berry juice, of your choice
\n3 C (750 ml) water
\n1 C (200 g) sugar
\nzest and juice of 1 lemon
\n15 gelatine leaves, bloomed in ice water<\/p>\n
\n<\/strong>8 egg yolks (reserve egg whites for the meringues)
\n2 vanilla beans, cut lengthwise and seeds scraped out
\n1 C (250 ml) castor sugar
\n2 Tbsp cornflour
\n2 C (500 ml) full cream milk
\n2 C (500 ml) cream<\/p>\n
\n<\/strong>8 egg whites at room temperature
\n2 tsp (10 ml) lemon juice
\npinch of salt
\n2 C (250 ml) castor sugar
\n\u00bd C (125 ml) icing sugar
\n\u00bd C (125 ml) cornflour (plus a little extra for dusting)
\n1-2 drops rose water<\/p>\n
\n<\/strong>Choice of seasonal fruit or berries (optional)<\/p>\n
\n<\/strong>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 \u2013 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.<\/p>\n
\n<\/strong>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.<\/p>\n
\n<\/strong>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.<\/p>\n
\n<\/strong>Combine the egg yolks, vanilla bean seeds, castor sugar and cornflour in a mixing bowl.<\/p>\n
\n<\/strong>Preheat the oven to 110 \u00b0C.<\/p>\n
\n<\/strong>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.<\/p>\n<\/div><\/div>You’ve cooked the food, now get the look with these gorgeous products from the La Motte Farm Shop<\/strong><\/a>.<\/p>\n01: Mia Dome<\/h4>\n
02: La Motte Straw Wine<\/strong><\/h4>\n
03: Coffee Spoons<\/h4>\n
<\/a>\u00a0<\/a>\u00a0<\/a><\/p>\n
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