Tired of serving the same old thing at your braai? Here are 6 awesome desserts your guests will love.
Estimated reading time: 4 minutes, 9 seconds.
POTJIE COCONUT-RICE PUDDING
Serves 4 | Hands-on 45 min
- 500 ml milk
- 375 ml jasmine rice
- 250 ml coconut milk
- 80 ml sugar
- 1⁄4 tsp salt
- 1⁄2 tsp vanilla essence
- Coconut shavings, toasted, to garnish
- Place the milk, rice, coconut milk, sugar and salt in a potjie pot over medium-hot coals. Leave uncovered and bring to a simmer. Cook, stirring frequently, until thickened, about 40 minutes. Stir in the vanilla essence.
- Garnish with coconut shavings and serve warm.
MILK TART TRIFLE
SERVES 4 | HANDS-ON 30 min | HANDS-OFF 30 min
- 11⁄2 tbsp flour
- 1 tbsp cornflour
- 2 eggs, separated
- 625 ml milk
- 100g caster sugar
- 1 tbsp butter
- 1 cinnamon stick, plus extra to garnish
- 1⁄4 tsp salt
- 50g sugar
- 3 cardamom pods, toasted and split
- 375 ml fruit-cake mix
- 1 sponge cake, sliced
- Ground cinnamon, to garnish
- Whisk the flour, cornflour and egg yolks together in a large bowl.
- Place the milk, caster sugar, butter, cinnamon stick and salt in a pot over medium heat and bring to the boil.
- Remove the cinnamon stick and pour the milk into the flour-egg mixture, whisking continuously. Return to the pot and cook over medium heat, whisking until it thickens.
- Transfer the resulting custard to a clean bowl, lay cling film directly on to the surface of the custard and cool.
- Place sugar and 250 ml water in a small pot over medium heat. Once the sugar has dissolved, continue to simmer until it is a glossy syrup. Add the cardamom pods and fruit-cake mix and simmer for 5 minutes. Strain, reserving both the syrup and the fruit. Remove the cardamom pods.
- Dip each slice of sponge cake into the syrup, then arrange a single layer in a large glass dish.
- Top with a few spoons of fruit, then pour over a thick layer of the custard. Repeat until all the cake and fruit has been used. End with a layer of custard.
- Dust with cinnamon and garnish with a cinnamon stick. Leave to stand for half an hour before serving.
PINA COLADA SPLIT
Serves 6 | HANDS-ON 20 min | HANDS-OFF 2 hours
- 180 ml coconut flakes, toasted
- 1L vanilla ice cream, softened
- 6 bananas, peeled and halved lengthways
- 1 pineapple, peeled and chopped, leaves reserved to garnish
- Pulp of 3 granadillas
- 90 ml light rum
- Stir 125 ml toasted coconut flakes into the softened ice cream. Freeze for 2 hours or overnight.
- Arrange the bananas and pineapple pieces in serving dishes. Top with a few scoops of the coconut ice cream, a tablespoon each of granadilla pulp and rum, and a sprinkling of coconut flakes. Garnish with pineapple leaves before serving.
STAR-ANISE PEARS WITH CRÉME ANGLAISE
Serves 6 | HANDS-ON 30 min | HANDS-OFF 1 hour
For the star-anise pears
- 375 ml Marsala wine
- 300g caster sugar
- 6 pears, peeled and halved
- 3 star anise pods
For the crème anglaise
- 80g caster sugar
- 6 egg yolks
- 500 ml milk
- 1 vanilla pod, split lengthways
- Preheat oven to 180°C.
- Pour the Marsala and sugar into a deep casserole dish, then add the pears and star anise. Cover and poach in the oven for 11/2 hours. (You can also poach the pears in a flat-bottomed potjie over smouldering coals.)
For the crème anglaise
- Combine the sugar and egg yolks in a bowl.
- Heat the milk and vanilla pod in a saucepan over low to medium heat until just bubbling.
- Pour a little of the hot milk into the egg mixture and stir gently. Once combined, return to the saucepan with the remaining milk mixture.
- Continue cooking, stirring constantly with a wooden spoon, until the crème anglaise has thickened.
- Remove the vanilla pod from the saucepan. Scrape the seeds from it with a knife and return them to the crème anglaise.
- Serve the crème anglaise, hot or cold, in a bowl, topped with the warm star-anise pears.
STRAWBERRY CHEESECAKE BITES
Serves 2 | Hands-on 15 min
- 10 small strawberries
- 75 ml plain cream cheese
- 2 tbsp caramel
- 4 Tennis biscuits, crumbled
- Cut the top of each strawberry. Scoop out a bit of the strawberry flesh to form a hollow.
- Whisk the cream cheese and caramel together. Spoon some of this filling into each strawberry.
- Sprinkle the crumbled biscuits on top of the filling.
WATERMELON AND GINGER ICE LOLLIES WITH EDIBLE FLOWERS
Serves 8 | HANDS-ON 30 min | HANDS-OFF overnight
- 8 wooden ice cream sticks
- 100g sugar
- 3 cm ginger, peeled and finely sliced
- 375 ml fresh watermelon juice, blended and strained
- 125 ml fresh lemon juice
- Edible flowers
- Soak the ice cream sticks in water for 1 hour.
- Combine 125 ml water and the sugar in a saucepan over medium heat. Stir until the sugar is dissolved. Add the ginger and leave to infuse for a few hours.
- Remove and discard the ginger pieces.
- Combine the sugar syrup, watermelon juice and lemon juice and mix well.
- Divide the mixture between 8 ice-lolly moulds and push the flowers into the sides.
- Freeze for at least 1 hour and then insert the soaked sticks. Freeze overnight.
- To serve, run warm water over the moulds to loosen the lollies.
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