Time for some decadent brunch!

This recipe from Chef Garth Bedford at The Kraal at Joostenberg, whom we have partnered with, will definitely hit the right spot. Follow The Kraal and Chef Garth on Instagram at @kraalrestaurant_joostenberg and @springbokchef.

Enough for six portions.

INGREDIENTS/THE WHAT:

FOR THE CARAMELISED PEARS

3 pears, peeled, cored and cut into thick slices

20g butter

40g honey

FOR THE MASCARPONE CREAM

60 g honey

¼ tsp thyme leaves

3 free-range egg yolks

200g Zandam mascarpone

FOR THE FRENCH TOAST

3 thick slices of good white bread

1 egg

180 ml milk

10 g honey

Pinch of ground cinnamon

30 g butter for frying

METHOD/THE HOW:

TO MAKE THE MASCARPONE CREAM

  1. Put the egg yolks, honey and thyme leaves in the top of a double boiler. *See cook’s notes on double boiler cooking
  2. Cook the egg and honey mixture by whisking constantly over moderate heat until doubled in volume, smooth, thick and pale in colour.
  3. Remove from heat and place the bowl into iced water.
  4. Continue whisking until completely cold.
  5. In a separate bowl, whisk the mascarpone just enough to aerate and lighten it. Gently fold into the egg mixture.
  6. Cover and refrigerate for 30-40 minutes.

To cook the pears

  1. Heat a pan and fry the pears with a little bit of butter on a medium heat until lightly caramelised on all sides.
  2. Add a bit more of the butter, the thyme leaves and drizzle the honey over the pears. Cook a little longer until soft.
  3. Turn the pears to coat them in the honey butter mixture and keep them warm.

To make the French toast

  1. Cut each slice of bread in ½ .
  2. Whisk the egg, milk, honey and pinch of cinnamon together.
  3. Heat a frying pan with a knob of butter. Soak the bread on both sides in the egg/milk mixture and fry in butter on both sides until golden brown.

Serve the French toast straight away on warm plates with the pears & generous dollop of the mascarpone cream.

A chilled glass of Joostenberg Noble Late harvest adds an extra, delicious layer of luxurious flavour, but a good coffee is a great match too.

 

COOK’S NOTE:

How to cook using a double boiler for this recipe:  A double boiler is used to prevent overheating the egg and honey mixture and avoid scrambling the eggs. To make the double boiler, you need a pot and a round-based, heat-proof bowl that fits comfortably on top of it. Fill the pot about 1/3 with water – the water should not touch the base of bowl. Heat the pot of water to simmering point and place the bowl with it’s contents on top of it. Follow the cooking instructions in recipe. 

CREDITS:

Photography by Oliver von Wiese

Recipe tested & cooked at The Kraal at Joostenberg Wine Estate by Garth Bedford.

OPENING HOURS:

Saturday & Sunday: Closed
Monday to Thursday: 08H00-16H30
Friday: 08H00-15H00

© 2020 Zandam Cheese  |  All Rights Reserved 
ADDRESS: R312 Lichtenburg Road, Durbanville, 7551
MAP: Click to view in Google Maps
TEL: +27 21 976 9794

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