Mechell Spann of SALT at Paul Cluver is a young, creative chef who delivers light, and tasty meals and this talent extends to her delightful desserts.
Her “Stone Fruit with Crème Patisserie and Cream Cheese Crisps” is a sweet and tasty end to a meal, perfect for brunch, lunch, or even a summer dinner. The layered flavours of vanilla, stone fruit, cardamom, cinnamon, and cream cheese blend together beautifully to offer a different taste on each part of the mouthful.
The dessert is packed with nectarines and as such is packed full of vitamin A, vitamin C, and potassium. Nectarines are also rich in fibre and low in calories making them an ideal solution for an otherwise heavy meal.
If you like this you may also like: Virgil Kahn’s Cucumber and Coconut salad
Pictures Francois Pistorius
- REME PATISSERIE
- 4 egg yolks
- 100g sugar
- 40g cornflour
- 1 vanilla pod
- 250ml milk
- 250ml cream
- POACHED NECTARINES
- 250g sugar
- 500ml water
- 2 rooibos teabags
- 5 cardamom pods
- 2 cinnamon sticks
- 8 nectarines, cut into quarters
- COTTAGE CHEESE TUILE
- 50g cottage cheese
oil, and add to the yolk mixture. Whisk until combined, then add to saucepan on medium heat and whisk until thick. Refrigerate until cool.
For the poached nectarines, add sugar, water, teabags, cardamon and cinnamon in a medium pot and bring to the boil. Add fruit to the liquid and simmer for 5 minutes. Allow to cool.
Make the the tuile, line a tray with baking paper, spread cottage cheese thinly across the tray, and dehydrate in an oven on the lowest setting until completely dry.
To plate, top fruits with crème patisserie and decorate with the cottage-cheese tuile.
Wine suggestion: Paul Cluver Gewurztraminer 2016