Since she pioneered tasting menus in this country in 2004, renowned chef Margot Janse has continued to challenge the tastebuds of diners at The Tasting Room at Le Quartier Français in Franschhoek. Try her Salt-baked Quince, Coconut and Baobab Ice Cream with Honeybush Butterscotch Sauce.
- 2 large quinces
- 300g fine Oryx Desert Salt
- 1 egg white
- 1tbs chopped kapokbos (wild rosemary)
Honeybush Butterscotch Sauce
- 3 teabags honeybush tea
- 210g cream
- 90g treacle sugar
- 30g butter
- 300g coconut milk
- 30g cream
- 20g dessicated coconut
- 65g sugar
- 20g baobab powder
- 50g butter
- 50g sugar
- 50g flour
- 50g macadamia nuts
- Mix the egg white, desert salt and kapokbos together and pack it tightly around each quince. Bake at 180°C for 30 minutes. Leave to cool and remove the salt crust. Cut the quince into wedges.
- For the sauce, place the tea and cream in a saucepan and bring to a boil. Take off the heat and leave to infuse overnight. Strain the cream and discard the teabags. Place 2 tbs treacle sugar in a saucepan over medium heat. Once melted add some more. Repeat until all the sugar has been used and becomes a deep caramel colour. Stir with a wooden spoon. Take it off the heat and carefully add butter and the honeybush cream.
- To make the ice cream, place the ingredients in a pot and bring to a boil. Cool down and churn in an ice cream machine.
- For a macadamia crumble, rub together all the ingredients. Spread out on a non-stick baking tray and bake at 180°C for 15 minutes, until golden brown. Leave to cool.
- To serve, place the quince on the plate, add the ice cream, scatter the crumble and serve with hot sauce.
Chef’s Tip: To hand-make the ice cream, mix the ingredients and freeze in an airtight container. Stir the ingredients vigorously after 30 minutes and replace in the freezer until the ice cream has set.
Wine suggestion: Ezibusisweni Straw 2009