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BBC Lifestyle

EPISODE 3 RECIPE: BRONZE FENNEL & BITTER GOURD

Wednesday 6 April 2022

CHOCOLATE FONDANT, RASPBERRY SORBET, BITTERGOURD JELLY

BRONZE FENNEL AND BITTERGOURD JELLY

INGREDIENTS
1 cup chopped bitter gourd
3 tbsp g olden fennel fonds, chopped (and extra for garnish)
2 tbsp salt
2 tbsp butter
¼ cup sugar (or to taste)
Juice of 3 limes
¼ cup water
1-2 sticks lemongrass, crushed

METHOD

  • Halve the bitter gourd, chop and toss in salt and leave to sit for 30 minutes to remove the bitterness
  • Rinse well.
  • Melt the butter and sugar together and add the bitter gourd
  • Add the sugar, lime juice and lemongrass (make sure the lemongrass is crushed so the flavour can be released.
  • Cook over a low heat for 20 minutes or until soft and fragrant, remove the lemongrass and blend with a stick blender until smooth and puree like.

 

INSTANT RASPBERRY SORBET

INGREDIENTS
300g frozen raspberries
Sugar to taste (or let’s do 2 Tbsp hibiscus syrup)
1 Tbsp hibiscus tea leaves
4 Tbsp chickpea brine

METHOD 

  • Pulse the raspberries until they form a rough paste.
  • Add the sugar or hibiscus syrup and 1/4 cup aquafaba while processing the whole time.
  • Serve immediately or spoon out and freeze until needed.

 

DARK CHOCOLATE FONDANT
Makes 4

INGREDIENTS
25g melted butter, for brushing
Cocoa powder, for dusting
100g good quality dark chocolate, chopped into small pieces
100g butter, in small pieces
100g caster sugar
2 eggs and 2 yolks
100g plain flour
4 white lindor balls
Generous pinch of salt

METHOD

  • Line 4 dariole moulds or 4 ramekins with butter and then cocoa.
  • Melt the chocolate and butter over a double boiler or in the microwave.
  • Whip the eggs and sugar until light and foamy.
  • Sift the flour over the egg mix and fold through.
  • Fold the chocolate through.
  • Divide between 4 dariole moulds.
  • Chill for 20 minutes if possible.
  • Bake at 200C for 10-12 minutes.

 

WHITE CHOC CRUMBS

INGREDIENTS
100g white chocolate (at least 20 percent cocoa butter)

METHOD

  • Chop the white chocolate and spread it on a baking paper lined baking sheet. Bake at 130C until golden brown - about 10 minutes. Leave to cool and use as desired.

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TAGS: recipes, Homegrown Tastes South Africa