House and Leisure - October 2015

To prepare the biscuit base, crush the

biscuits in a bowl, melt the butter and

pour it over the crushed biscuits. Mix

thoroughly. Press the mixture into a

square baking tin to form the base. Pour

the mousse over the base and place the tin

in the fridge.

To prepare the ganache, chop the

chocolate roughly and place it in a bowl.

Melt the cream and butter in a saucepan,

then bring the mixture to a boil. Remove it

from the heat and pour the liquid into the

chocolate while whisking until the mixture

is smooth. Pour the ganache over the

mousse and return the tin to the fridge to

allow the ganache to set. Once it is set, cut

the royaltine into squares.

To prepare the marshmallows, make

a syrup with the sugar and water by

bringing them to the boil in a saucepan

with the cardamom pods, then turning

the heat to low while you stir to ensure all

the sugar has dissolved. Place the gelatine

in a little cold water to sponge it for three

to five minutes, then melt it in the syrup

off the heat. Strain out the cardamom

pods, then whisk the syrup until it is

white and airy.

Sprinkle cornflour on a baking tray,

pour the syrup on top, and place it in the

fridge to set. Once the marshmallow mix

has set, cut it into rectangles with a hot

knife and use a blow torch to caramelise

the tops.

To prepare the crème Chantilly, whisk

the cream to the soft-peak stage. Add the

vanilla seeds, sieve in the icing sugar and

fold through.

To prepare the poached pears, bring

the wine, sugar, spices and orange peel

to a boil in a pot. Add the pears and

turn down the heat to medium. Poach

the pears for 15 to 20 minutes, making

sure to turn them occasionally, then

remove them from the pot and slice

them thinly.

To serve, dust a platter with the

crumble, then add the royaltine squares,

marshmallows and meringues, and

decorate with generous servings of crème

Chantilly and pear slices. SERVES 4

Overture at Hidden Valley Wines,

T4 Route, Off Annandale Road, R44

Stellenbosch, dineatoverture.co.za,

bertusbasson.com

Chocolate royaltine

with brûléed cardamom

marshmallows

HOUSEANDLEISURE.CO.ZA HL OCTOBER 2015 107

LEISURE THREE WAYS WITH

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1015_HL_104_107_THREE WAYS WITH_cardamom_RFO.indd 107 2015/09/07 10:46 AM