Karoo chef Tronette Dippenaar serves up dollops of country food and hospitality at the historic Matjiesfontein. Try her Champagne Berry Jelly with Crème Anglaise.
If jelly is not your thing, give Tronette’s Malva Pudding recipe a whirl.
- 750ml Champagne or sparkling white wine
- 175ml white sugar
- 7 leaves gelatin
- fresh berries and fruit
- Crème Anglaise
- 250ml milk
- 250ml cream
- ¼ vanilla pod
- 75g sugar
- 6 egg yolks
- Dissolve sugar in half of the Champagne or sparkling white wine over a low heat. Bloom the gelatin in ice water, and add it to the syrup. Remove from the heat and add the rest of the Champagne. Place the berries and fruit in moulds and add syrup only halfway. Allow to set in the fridge. Then fill completely and allow to set.
- For the crème anglaise heat milk, cream and vanilla pod. Whisk together eggs and sugar. Add milk mixture to the egg mixture. Return to the pot and reheat slowly while whisking the whole time. Cook the egg mixture but watch that the temperature is not too high or the mixture will curdle.
- Serve the jelly with more sliced fruit and crème anglaise
Wine suggestion: Silverthorn The Genie Rosé
If you’re still undecided about what your main will be, try Tronette’s Karoo Lamb Curry.