Top chef plates picks for Rian's #DinnerDateSA menu: Dessert

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