Food - Desserts and Pudding Recipes

Dessert and Pudding recipes for Africa

Arno Ralph's White Chocolate Popping Trifle recipe

White Chocolate Popping Trifle

Ensure you start your new year with a delicious White Chocolate Popping Trifle to help you keep your 2016 New Year’s Resolutions. A member of Culinary Team South Africa and one of four Lindt chocolatiers based in Cape Town, Arno Ralph encourages you to follow his special New Year’s dessert recipe below and enjoy!

Ingredients

For the White Chocolate Mousse
40g Milk
40g Cream
190g Premium White Chocolate
4g Gelatin Leaves
220g Cream

For the Spiced Caramelized Pears
6 Pears, peeled and cut into cubes
300g Sugar
1 Vanilla Pod
1 Cinnamon Stick
1 Star Anise

For the Ginger Crumble
100g Flour
100g Ground Almonds
100g Room Temperature Salted Butter
100g Sugar
15g Ginger Powder

For the Dark Chocolate Ganache
250g Premium Dark Chocolate
250g Cream

Method

White Chocolate Mousse
Bring the milk and the first amount of cream to the boil and remove from the heat.

Hydrate the gelatin, when ready, dissolve into hot liquid.

Pour hot liquid over chocolate to form a smooth mass. Allow to cool slightly.

Lastly, whip the cream to soft peaks and fold into chocolate mixture.

Set aside in fridge to set.

For the Spiced Caramelized Pears
Make dry caramel with the sugar by gradually melting it in a pot until desired caramel is reached.

Add the rest of the ingredients, stirring with a spatula.

Cook for 2mins or until pears are el dente.

Strain pears and remove spices.

Allow to chill.

For the Ginger Crumble
Combine all ingredients into one mass.

Bake at 180°C for 10mins.

Allow to cool and blend in food processor until sandy consistency.

For the Dark Chocolate Ganache
Bring cream to the boil and pour over chocolate.

Stir until smooth consistency.

Set aside until set at room temperature (can take up to 3 hours).

Assembly:
Place cooled caramelized pears in the base of the glass.

Pipe white chocolate mousse above the pears along the side of the glass, leaving the centre open.

Place a few popping candies in the centre.

Pipe chocolate ganache on top of popping candy in centre, then enclose with mousse.

Place ginger crumble on top of the mousse.

Decorate with chocolate garnish or desired décor.

About 1 hour preparation time
About 3 hours cooking time
Serves: 12 X 100ml glasses

South Africa's proud Olympic culinary history

South Africa first sent a team overseas to compete in the Culinary Olympics in 1980; bringing home five individual gold medals and winning fourth place overall in the hot kitchen competition. For the first time ever in 2000, the South African National Culinary Team or Culinary Team South Africa as it is now known, was comprised of a wholly South African born, and trained, team.

Throughout the culinary team’s history, renowned chefs have been a part of the team, including Bill Gallagher, Heinz Brunner, Manfred Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel.

In 2004, Team SA brought back four medals constituting of three silvers and one bronze. In 2008, Culinary Team SA brought back a gold medal in the Hot Kitchen section – the first gold to be won by South Africa in 16 years. In the same year, Culinary Team SA were awarded the official South African Team status by the Department of Arts and Culture’s Bureau of Heraldry. This recognition reflects the enormous achievements of the South African Chefs Association and growth of the South African National Culinary Team.

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