Beat the heat with an icy sor­bet

Savour some de­li­cious sor­bet and learn how to make magic mac­a­roons with top chefs who will re­veal their sum­mer se­crets

Weekend Argus (Saturday Edition) - - GOODEATING - WENDYL MARTIN GRANADILLA SOR­BET

WITH hot tem­per­a­tures on the way, what bet­ter way to cool off than with re­fresh­ing sor­bet.

The 15 on Orange Ho­tel is shar­ing a few of their gourmet se­crets this sum­mer.

Chefs of their Savour Restau­rant are shar­ing sor­bet and mac­a­roon recipes in new demon­stra­tion work­shops they are host­ing in their posh pent­houses.

The pack­age costs R195 a per­son and can be booked for groups of four to 12.

To boot, you walk away with the goods and recipes of how to makes them at home with­out costly ma­chines.

The in­ter­ac­tive workshop lasts about five hours, but The Good Weekend par­tic­i­pated in a con­densed ver­sion as guests of the ho­tel. Ex­ec­u­tive chef Sanel Esterhuyse and pas­try chef Retha Thorpe are the friendly duo who con­duct the demos. Al­though our group did not make as much sor­bet as we tasted, they prom­ise that fu­ture groups will get to be more hands on.

Esterhuyse says, “We will hold them in the af­ter­noon. Be­tween 3pm and 6pm not much hap­pens.”

The desserts can be built into a three course meal of lunch or din­ner, as part of a dessert course. For ex­am­ple, we tried rasp­berry and Pimms granita with cham­pagne poured over it, cre­at­ing an edgy cock­tail.

“We want to keep the at­mos­phere so­cia­ble and in­ter­ac­tive. This is not a class or a lec­ture. We will demon­strate and you will be able to as­sist us. We will set up lit­tle work sta­tions,” she says.

The ho­tel made a very speci­fi­cied move in se­lect­ing th­ese desserts.

“We chose sor­bet be­cause of sum­mer com­ing up and mac­a­roons be­cause they are fash­ion­able. Th­ese are fun to make and peo­ple think they are dif­fi­cult,” she says.

Over the du­ra­tion of the workshop, they shared th­ese recipes with us, demon­strat­ing dif­fer­ent tex­tures of frozen fun. In­gre­di­ents ● 20 ripe granadil­las ● 300g cas­tor su­gar ● 30ml wa­ter ● 4tbs le­mon juice ● 2 egg whites – lightly beaten In­struc­tions Cut the pas­sion fruit in half and scrape out the in­side. Pour into a pot and bring to boil. Strain. To cre­ate a syrup bring the su­gar, wa­ter and le­mon juice to the boil. Leave to cool down. Mix the pas­sion fruit puree and the stock syrup to­gether. Fold in egg whites and churn in an ice cream ma­chine.

PIC­TURE: CANDICE CHAP­LIN.

TECH­NIQUE 15 on Orange Ho­tel ex­ec­u­tive chef Sanel Ester­huyser shows off her sor­bet-mak­ing skills.

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