
Dessert with a Difference: Camembert with Rosemary, Chilli and Almond Praline, Maketaan and Crisp Skuinskoek
Recipe by Leopards Leap
Dessert with a difference: Camembert with rosemary, chilli and almond praline, maketaan and crisp skuinskoek
Ingredients
1 Camembert
250 ml white sugar
250 ml whole almonds
½ red chilli, seeded
1 rosemary sprig
100 g maketaan, thinly sliced
10 skuinskoek (recipe below)
Method
Take the Camembert out of the fridge 1 hour before serving.
In a medium saucepan over moderate heat, place the white sugar, followed by the almonds, chilli and rosemary.
Simmer for 10 - 15 minutes until the melted sugar has a deep amber colour, the almonds are toasted and the rosemary is aromatic.
Pour onto a silicon mat and allow to cool.
Once hardened, break into small pieces.
Using a blow-torch, lightly char the Camembert.
To serve, place the thinly sliced maketaan on top of the camembert, sprinkle over the almond praline, followed by the crisp skuinskoek. Serve with a glass of Leopard's Leap Sparkling Chardonnay Pinot Noir or 2019 Culinaria Pinot Noir Chardonnay.
Skuinskoek recipe
Ingredients
makes 50 small diamond shaped morsels
2.5 kg Cake flour
10 ml Salt
1.375 litre water
4 x 250 ml Sugar
20 ml Aniseed
5 ml Fine nutmeg
15 ml Ground ginger
3 packets Instant yeast
250 g Soft fat or butter
Oil for deep fat frying
Method
Mix all the dry ingredients together.
Bring the butter, sugar and water to the boil then leave to cool.
Knead the dry and wet ingredients together until it comes away from the sides of the bowl.
Cover the bowl with the dough with plastic and leave to rise, until doubled in size.
Place the dough onto a work surface, using your hands, spread the dough to 1cm thick “sheet”.
Cut the dough into diamond shapes.
Heat the sunflower oil. Fry the diamond shaped dough in a moderated oil until cooked inside and it rises to the surface. Remove from the oil and drain off the excess oil on kitchen towel.
Serve warm or cold.