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CapeCook - Rustic  South African Food

It’s all about the braai

Spicy Panna Cotta with Deconstructed Apple and Pancetta Crumble

Panna Cotta

• 10g power gelatin
• 7 tsp water
• 250ml full cream milk
• 500ml cream
• 75g castor sugar
• 1 tsp vanilla extract
• 1 tsp Robertsons Mixed Spice
• 1 tsp Robertsons Cinnamon
• ¼ tsp Robersons Ginger

1. Add the water to a small bowl and sprinkle the gelatin power on top.
2. Add everything to a pot and warm it up over a medium heat, stirring constantly to ensure that the sugar dissolves.
3. Do not boil and cook the mixture, only heat till about 95°C.
4. Remove from the heat.
5. Add the gelatin to the milk mixture and stir, make sure the gelatin has dissolved completely.
6. Strain the mixture through a very fine sieve (this step is crucial)
7. Grease 6 small ramekins with melted butter.
8. Divide and pour the mixture between the 6 ramekins.
9. Let it cool slightly before putting it into the fridge.
10. It will take between 2 to 3 hours to set.


Ingredients: :
• 300g plain flour
• 50g unsalted almonds chopped
• 175g unrefined brown sugar
• 200g unsalted butter cubed at room temperature
• 1 tsp Robertsons Mixed Spice
• 1 tsp Robertsons Cinnamon

1. Mix everything together until you have a breadcrumb-consistency.
2. Spread the mixture on a lightly greased baking tray.
3. Bake in a 180°C pre-heated oven for 40 minutes until nice and crispy.
4. Remove from oven and let it cool down.

Pancetta and Apples

• 6 pieces of pancetta
• 2 Granny Smith apples cut into 6 rounds
• 1 tsp cooking oil
• 100ml Nederburg Noble Late Harvest

1. Heat the oil and add the pancetta to the pot and fry until crispy, remove and set aside.
2. Add the apples to the same pot and fry on both sides, add the wine and reduce the heat, simmer until the apple are tender but not falling apart. Remove from the pot, reduce the liquid by half.
3. Build the plate
4. Turn the panna cotta out of the ramekin onto one side of a plate.
5. Add some of the crumble to the other side of the plate; put a slice of apple on top of the crumble, and then a piece of pancetta on top of the apple.
6. Drizzle some of the reduced liquid over the panna cotta and bacon.

Bon appetit,
The Spicemaster