Dessert Recipes | Food & Home Magazine

In Desserts

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

In Cake

Banana and vanilla cupcakes with blueberry icing

Desserts

Lime, lemon grass and green tea jellies

In Desserts

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…

In Desserts

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

In Desserts

Frozen macadamia nougat with granadilla sauce

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

In Desserts

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

In Desserts

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.

In Desserts

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.

In Desserts

Crème brûlée