Top chef plates picks for Rian's #DinnerDateSA menu: Dessert
Updated | By Bronwyn Hardick
Executive Chef Bret Ladds who was the executive chef for President Nelson Mandela at the presidential Guest house between 1994-1996. He also hosted many international guests and statemen for Madiba during this time and after.
He showcases a dessert for Rian that people from all cultures would enjoy.
DESSERT
Mille-Feuille - Malva Pudding base and centre with traditional African lemon meringue filling with dollops Bedecked using Flambéed meringue & Passion fruit caviar
Malva cake Malva sauce Lemon curd Whipped cream
3 egg whites
100g icing sugar
100g castor sugar
Passion fruit caviar, can buy or make using molecular gastronomy
Make a standard Malva
Don’t add the sauce that moistens the cake
Let the cake cool
Cut into thin strips
Make a standard lemon meringue filling
Let it cool
When the lemon curd is cool fold into the cream
Take the 3 egg whites, beat and mix in the sugars to make a swiss meringue
Place the first layer of malva pudding and sprinkle the sauce over
Pipe the lemon curd on the base
Place the second layer of malva pudding and sprinkle with sauce
Pipe with lemon curd
Place the third (Top) layer on the lemon curd
Pipe the swiss meringue
Flambé to colour with a gas torch
Drizzle the passion fruit caviar over
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