KWV Brandy VS Cocktail Presented by Danièle Strydom
CHEFS TRAINING & INNOVATION ACADEMY
CHEESECAKE BRANDY COCKTAIL
5 g Cinnamon bark
1 LemonGold, cut into eight wedges
25 ml KWV Potstill VS Brandy
1/2 tsp ClemenGold Concentrate*
100 ml Clarified Cheesecake Base*
3 drops Saline Solution*
1 square ice
1 sphere ice
Citrus Essence*
Glassware: Tumbler
Place the cinnamon bark on a fire proof counter and light using a blowtorch. Once it begins to smoke, place on a wooden board and place the tumbler glass over it allowing the glass to capture the smoke. Char the flesh of the LemonGold wedge.
Place the, KWV Brandy, ClemenGold concentrate*, clarified cheesecake base* and saline solution* into a cocktail mixing glass along with the square ice block. Mix using a cocktail stirrer for 20 seconds. Place the ice sphere into a tumbler and strain the cocktail over the ice using a bar strainer. Garnish with charred LemonGold wedge and a spritz of citrus essence*.
*ClemenGold Concentrate:
4 ClemenGold, zest and juice
6 ClemenGold, juice
In a medium saucepan on low heat, reduce the ingredients until a thick consistency. Blend the ingredients in a bar blender and pass through a fine mesh sieve.
*Clarified Cheesecake Base:
150 ml Lurpak washed KWV Brandy*
500 g Lancewood Cream Cheese
2 ClemenGold, juice and zest
2 LemonGold, juice and zest
200 ml cinnamon sugar syrup*
60 ml Lurpak browned butter*
1/2 vanilla pod, scraped
250 ml milk
1 cheesecloth
2 coffee filters
In a bowl combine brandy, cream cheese, ClemenGold and LemonGold juice and zest, cinnamon sugar syrup and vanilla. Whisk until mixture is smooth. Add reserved browned butter. In a saucepan heat milk to simmering point. Remove from heat and transfer to a bowl. Pour cheesecake mixture into the milk. Mix together with a whisk. Cover and refrigerate overnight to curdle. Strain through a cheesecloth into a jug to capture the liquid. Place a single coffee filter into a strainer. Transfer the liquid to the coffee filter. This will allow the liquid to clarify. Once the mixture has strained through the first coffee filter, transfer to the second filter to ensure liquid is completely clear.
*Lurpak Washed KWV Brandy:
200 ml KWV Brandy VS
100 g Lurpak butter
In a saucepan, gently melt butter and allow to brown until caramel colour. Remove from heat. Strain through a cheesecloth into a container to capture milk solids. Allow butter to cool slightly and add brandy. Seal the container and shake for 10 seconds to infuse. Refrigerate overnight. Once butter solidifies, strain off the brandy and reserve the browned butter*.
*Cinnamon Sugar Syrup:
10 ml ground cinnamon
100 ml sugar
100 ml water
In a saucepan, combine ingredients and bring to the boil. Remove from heat. Cover and allow to cool overnight.
*Saline Solution:
50 g smoked Maldon sea salt
50 ml water
Dissolve salt in water. Place into a pipette dropper bottle. Use as required.
*Citrus Essence:
4 LemonGold, peeled and pith removed
300 ml vodka
Place LemonGold peels and vodka together in a vacuum seal bag. Place the sealed bag into a sous vide machine set at 70 degrees for 4 hours. Remove bag from sous vide and refrigerate. Allow to infuse for 7 days. Strain liquid into a small spray bottle and use as required.
Best KWV Imagin Gin Cocktail Presented by Nicole Boland
INTERNATIONAL HOTEL SCHOOL
C.H.A.N.G.E. Cocktail Harnessing Awareness of Nature’s Grand Ecosystem
35 ml Butterfly pea flower infused KWV Imagin Gin
20 ml LemonGold Juice
20 ml Rosemary Syrup
12.5 ml Thyme Syrup
Soda Water
Glassware: Bubble Gin Glass
Chill glass with ice. Add LemonGold juice, rosemary syrup, thyme syrup and soda water to a jug. Add infused Imagin and garnish with rosemary. Serve and allow guests to pour liquid from the jug into the glass and watch the magic happen.
Best Früt SA Breakfast Smoothie Presented by Nuraan Hendricks
FALSE BAY TVET COLLEGE
POT OF GOLD SMOOTHIE
Violet Layer:
5 ml Früt Beetroot concentrate
50 ml Lancewood Double Cream Plain Yoghurt
50 ml Früt Oats (soaked in Früt Almond milk overnight)
Indigo Layer:
Mix Layer 1 and 2 together
Blue Layer:
10 ml Früt Blueberry concentrate
50 ml Lancewood Double Cream Plain Yoghurt
Green Layer:
3 ml green spirulina
3 ml green vegetable powder
15 ml apple juice
50 ml Lancewood Double Cream Vanilla Yoghurt
Yellow Layer:
120 g Früt Mango
120 g crushed ice
Orange Layer:
120 g Früt Papaya
50 ml Lancewood Double Cream Plain Yoghurt
15 ml Früt Almond milk
Pink Layer:
50 ml Lancewood Double Cream Strawberry Yoghurt
50 ml Früt Almond milk
Blend each layer separately. Pour each layer into the glass over the back of a spoon to layer the smoothie. Garnish with the sweets* and edible play dough*.
*Sweets:
150 ml hot water
30 g gelatine
100 g Lancewood Double Cream Vanilla or Coconut Full Cream Yogurt or any blended Früt fruit
30 g honey
Mix gelatine into warm water to dissolve. Mix yoghurt and honey to taste. Combine ingredients together and pour into molds. Let the sweets set overnight and enjoy.
*Edible Play Dough:
250 g Früt Almond flour
100 g salt
20 g crème of tartar
500 ml lukewarm water
30 ml Rio Largo Olive Oil
Sift dry ingredients together. Mix all the wet ingredients together. Gradually combine together. Add flour to get the desired texture and enjoy.
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