Desserts

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Rooibos, naartjie and Campari jellies

Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml

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Banana and vanilla cupcakes with blueberry icing

Desserts

Lime, lemon grass and green tea jellies

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Turkish delight and berry jellies with rose cream

COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler…

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Yoghurt popsicles

You can use any flavour of yoghurt. Smooth yoghurt works better as those containing fruit pieces become too icy.

Desserts

Thai iced coffee

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Frozen macadamia nougat with granadilla sauce

TO DRINK: Nederburg Eminence or the less rich Zevenwacht Gewurztraminer.

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Colourful butter biscuits

Cook’s tip: You can also use plain icing and decorate with jelly tots, smarties, crushed candy canes, chocolate chips, hundreds and thousands, etc. Decorating biscuits is a great…

Desserts

Edible bangles

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Yoghurt and double cream panna cotta with vanilla syrup and confit strawberries

To drink: Nederburg Winemasters Noble Late Harvest 2009, with balanced fruit acidity to tame the sweetness and accommodate the dairy characters.

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Ricotta and berry tartlets

There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time,…

Desserts

Stilton, sherry jelly, burnthoney-baked rye crisps and candied walnuts

In Alcoholic

Limoncello parfait

It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence.

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Crème brûlée