OnTap Magazine

DESSERT ESPRESSO CRÈME BRÛLÉE AND CHOCOLATE MOUSSE CATHY’S SUGGESTED WINE PAIRING It’s tempting to match these flavours by going for a ‘choc-coff’ Pinotage such as Diemersfontein but this might well be a bit too dry for this sweet dessert. Instead, try a port such as the De Krans Ruby or Boplaas Chocolate Port which will handle the sweetness whilst adding berry fruit and a dark chocolate core. LUCY’S SUGGESTED BEER PAIRING There are a number of directions you could take here. The obvious choice is a dry stout – something that will pick out the coffee in the brûlée and the chocolate in the mousse. Black Mamba from Agar’s Brewery would be a solid selection. You could go a little more literal and try a coffee beer such as Fraser’s Folly Moer Koffie, or if you can find one (or brew one) a white stout could be the perfect partner. The chocolate mousse would really benefit from a bright fruit beer like Hey Joe’s Belgian Cherry. Serves 6 FOR THE CRÈME BRÛLÉE 525ml cream 100ml freshly brewed espresso 1 vanilla bean pod cut in half and scraped (or 2 tsp vanilla bean paste) 100g granulated sugar, divided into two 6 large egg yolks 150g castor sugar In a thick-bottomed saucepan over medium-low heat cook the cream, vanilla beans (or paste), espresso and 50g of the sugar. Stir constantly until the mixture comes to a boil. Remove from heat, place lid on and let stand for 10 minutes. Preheat the oven to 165°C. Place 6 ramekins in a large roasting pan. Using an electric whisk, beat the remaining 50g of sugar and the egg yolks until fluffy and light in colour. Remove vanilla bean pods from the cream mixture. Slowly pour the cream into the egg mixture and beat with the whisk attachment on at the lowest speed. Pour a very small amount initially to temper the egg mixture in order to prevent the egg from curdling. Continue to add the rest of the cream mixture and mix well. Pour the mixture through a sieve to prevent any lumps. Evenly pour into the ramekins. Pour boiling water in the roasting pan until it comes up halfway up the sides of the ramekins. Bake for 35-45 minutes. They should be set but a little wobbly. When ready, take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for one hour on wire rack. WHO REIGNS VICTORIOUS? You’ve cooked the dishes and paired them with our wine and beer suggestions – now it’s time to tell us what you thought. Join the conversation on Twitter, Facebook or Instagram, to tell us which pairings worked, and which ones flopped. Wrap ramekins in plastic wrap and place in the fridge for at least four hours or overnight to chill before serving. When ready to serve, sprinkle 25g of castor sugar on top of each crème brûlée. Using a kitchen torch, torch the top of the crème brûlée until the sugar has caramelised and hardened. Serve immediately. CHOCOLATE MOUSSE 3 eggs 100g dark chocolate 15g butter 125ml cream 40g castor sugar Separate the eggs. Put the egg whites in a large bowl and the yolks in a small bowl. Whisk the yolks. Place the chocolate and butter into a small microwavable bowl and microwave in increments of 30 seconds until melted, stirring in between. Add the sugar to the egg whites and beat until firm peaks form. Beat the cream until stiff peak stage. Fold the yolks into the cream using a spatula. The chocolate should still be runny but only lukewarm. Pour the chocolate into the yolk and cream mix and fold through gently. Add a quarter of the beaten egg whites to the chocolate mixture and fold through until just incorporated. Pour the chocolate mixture into the remaining beaten egg white and fold in until just incorporated. Pour into six individual dishes and refrigerate preferably overnight. TO SERVE Sieve a small amount of cocoa powder onto 6 individual plates. Place your ramekin of crème brûlée on the plate. Decant each chocolate mousse portion neatly onto the plate, next to the ramekin of crème brûlée. Serve with fresh berries and a glass each of the wine and beer you’re pairing the dish with. ontapmag.co.za | Winter 2020 | 25