Mareli Erasmus is the Head Pastry Chef at the renowned Delaire Graff Restaurant. This Kiwi & Lime Pre-Dessert is the dessert before the dessert. When I ask chefs for their recipes, they usually can only be prepared in a restaurant kitchen. It does show the wondrous ways a chef will work to create the many parts of a dish.
Kiwi & Lime Pre-Dessert
500g kiwis, peeled and blitzed
7 limes, juiced
24 gelatine leaves
Heat kiwi juice, lime juice and water and sugar in a pot and then add gelatine leaves.
Pour into trays to set it in and when set, cut out in rounds with cutter.
50g activated charcoal
20 egg yolks
12 gelatine leaves
480g white chocolate, chopped
Scald cream and milk
Liaise with egg yolks
Place back on heat and bring to 81⁰C
Remove from heat and whisk in charcoal, gelatine leaves and chocolate
Place in the fridge for at least 4 hours
4 Kiwi’s, cut into small blocks
1 lemon, juiced and zested
25g mint leaves
Mix everything together
100g egg whites
180g castor sugar
Charcoal for dusting
Whip egg whites till soft peak
Add sugar slowly until incorporated
Place in piping bag with round nozzle and pipe
Dust with charcoal
Bake on 85⁰C for about an hour
20 egg yolks
200 g sugar
1 litre cream
2 lemons, zested
Scald milk and cream
Whisk sugar, glucose and egg yolks
Cook till mixture coats the back of a spoon
Add dextrose, zest and yogurt
Refrigerate and churn when completely cool
I’ve used some pomegranate seeds to add some flavour and texture as well.
Delaire Graff Cabernet Franc Rosé 2017. CLICK HERE to read more.