Kapama Karula’s Executive Chef, Mhaki Maki shares his recipes for two Safari turndown treats served at South Africa’s Kapama Karula.
The first one is Macadamia & Cranberry Nougat. Did you know that the word nougat comes from Romance language Occitan pan nogat – pronounced as [ˈpa nuˈɣat], seemingly from Latin pains nucatus meaning – NUT BREAD
Whip up a batch and enjoy!
Macadamia & Cranberry Nougat
Ingredients
70g egg whites
30g castor sugar
380g sugar
120g glucose syrup
100ml water
1tsp vanilla paste
230g honey
50g cocoa butter
300g macadamia nuts
120g cranberries
2 rice papers
Method
Keep the nuts and the cranberries on a warm area
Combine 380g sugar, glucose, water and vanilla paste and cook the to 155 degrees Celsius
While the sugar mixture is cooking melt the cocoa butter and start cooking the honey to 120 degrees Celsius
Whisk the egg whites in an electric mixer and add the 30g castor sugar to form a soft meringue
When the honey reaches 120 degrees add to the meringue and whisking at high speed
When the sugar mixture reaches 155 degrees add to the meringue mixture whipping on high speed for 3 minutes
Add the cocoa butter, the mixture will separate and carry on mixing until the mixture comes together
Fold in the nuts and cranberries
Pour the mixture on the rice paper use a rubber spatula to spread the mixture, place the second rice paper on top
The second turndown treat is Macroons. Traditionally, macarons (French) is said to have been introduced in France by the Italian chef of queen Catherine De Medici during the Renaissance.
Why not give this delectable dessert a try.
Macaroons
Ingredients
240g egg whites
100g castor sugar
230g ground almonds
420g icing sugar
Method
Mix the icing sugar and ground almonds
Blend with a stick blender until the mixture becomes fine
Whisk the egg whites using an electric mixer to soft peak
Add sugar and mix to medium peak
Fold in the almond mixture to the meringue mixture
Add your colouring and fold it
Transfer the mixture to piping with a number 9 straight nozzle
Pipe the mixture into a tray lined with a silicon paper
Allow to rest for 45 minutes
Bake @ 150 degrees Celsius for 15 minutes
