Date and almond fudge served with chilli nut brittle, white chocolate cheesecake spread, almond biscotti and candied ginger

AND LABORIE MCC Le Grande Nectar

Serves: 6-8
Prep time: 15 minutes
Cooking time: 30 minutes
Oven temperature: 170 degrees Celsius
Easy to make

- CHEF MYNHARDT JOUBERT –

________________________________________________________________________________________________________________________________________________________________________________________

FUDGE INGREDIENTS:

250g butter
500g castor sugar
1 tin condensed milk
1 cup chopped dates
1 cup chopped almonds
25ml vanilla
15ml pink salt

Chilli nut brittle INGREDIENTS:

1 cup castor sugar
100ml water
10ml lemon juice
50g almonds, chopped
2 dried chillies, sliced

White chocolate spread INGREDIENTS:

200g good quality white chocolate
200g cream cheese
10ml vanilla paste

Biscotti INGREDIENTS:

1 cup almonds, roughly chopped
2 1/4 cup cake flour
7,5ml baking powder
2,5ml salt
1/2 cup white sugar
3/4 cup brown sugar
10ml aniseeds
3/4 cup dessicated coconut
3 large eggs
1/2 cup oil
20ml vanilla extract

TO SERVE:

Some candied ginger, sliced

FUDGE METHOD:

1 – Melt the butter, sugar and condensed milk together in a large pot on a medium heat.

2 – Once the sugar has dissolved, lower the heat and let the mixture boil for 20-25 minutes, stirring occasionally. Make sure it doesn’t burn.

3 – Once the sugar mixture has turned into a caramel colour, add the dates, almonds, vanilla and salt.

4 – Mix through and pour into a prepared baking dish, lined with baking paper. Press flat.

5 – Let the fudge cool down for 20 minutes before cutting into cubes.

6 – Once the fudge has cooled down completely, dust with sun gold dust and serve with chilli and nut brittle, white chocolate cheesecake spread, candied ginger and biscotti.

Chilli nut brittle METHOD:

1 – Place the sugar, water and lemon juice in a saucepan and bring to a boil.

2 – Boil until it changes to a caramel colour.

3 – Pour onto a baking sheet lined with baking paper.

4 – Scatter over the almonds and chilli and cool down.

5 – Break into shards and serve with the fudge.

White chocolate spread METHOD:

1 – Melt the chocolate over a double boiler.

2 – Whisk in the cream cheese until the whole mix is smooth and add the vanilla.

3 – Keep in the fridge until serving.

Biscotti METHOD:

1 – Mix the almonds, flour, baking powder, salt, white sugar, brown sugar, aniseeds and coconut together.

2 – Whisk the eggs, oil and vanilla together and add to the dry ingredients.

3 – Mix well and divide the dough into 2.

4 – Form the 2 pieces of dough into a long sausage shape onto a prepared baking sheet.

5 – Bake for 25-30 minutes until golden brown.

6 – Let cool on a wire rack for 20 minutes.

7 – Cut the biscotti into 1cm thick fingers and place back on the baking tray.

8 – Lower the oven temperature to 140 degrees and place the biscotti in the oven for about 20 minutes or until they are dried out. Cool down.

Date and almond fudge served with chilli nut brittle, white chocolate cheesecake spread, almond biscotti and candied ginger

AND LABORIE MCC Le Grande Nectar

Serves: 6-8
Prep time: 15 minutes
Cooking time: 30 minutes
Oven temperature: 170 degrees Celsius
Easy to make

- CHEF MYNHARDT JOUBERT –

______________________________________________

FUDGE INGREDIENTS:

250g butter
500g castor sugar
1 tin condensed milk
1 cup chopped dates
1 cup chopped almonds
25ml vanilla
15ml pink salt

Chilli nut brittle INGREDIENTS:

1 cup castor sugar
100ml water
10ml lemon juice
50g almonds, chopped
2 dried chillies, sliced

White chocolate spread INGREDIENTS:

200g good quality white chocolate
200g cream cheese
10ml vanilla paste

Biscotti INGREDIENTS:

1 cup almonds, roughly chopped
2 1/4 cup cake flour
7,5ml baking powder
2,5ml salt
1/2 cup white sugar
3/4 cup brown sugar
10ml aniseeds
3/4 cup dessicated coconut
3 large eggs
1/2 cup oil
20ml vanilla extract

TO SERVE:

Some candied ginger, sliced

FUDGE METHOD:

1 – Melt the butter, sugar and condensed milk together in a large pot on a medium heat.

2 – Once the sugar has dissolved, lower the heat and let the mixture boil for 20-25 minutes, stirring occasionally. Make sure it doesn’t burn.

3 – Once the sugar mixture has turned into a caramel colour, add the dates, almonds, vanilla and salt.

4 – Mix through and pour into a prepared baking dish, lined with baking paper. Press flat.

5 – Let the fudge cool down for 20 minutes before cutting into cubes.

6 – Once the fudge has cooled down completely, dust with sun gold dust and serve with chilli and nut brittle, white chocolate cheesecake spread, candied ginger and biscotti.

Chilli nut brittle METHOD:

1 – Place the sugar, water and lemon juice in a saucepan and bring to a boil.

2 – Boil until it changes to a caramel colour.

3 – Pour onto a baking sheet lined with baking paper.

4 – Scatter over the almonds and chilli and cool down.

5 – Break into shards and serve with the fudge.

White chocolate spread METHOD:

1 – Melt the chocolate over a double boiler.

2 – Whisk in the cream cheese until the whole mix is smooth and add the vanilla.

3 – Keep in the fridge until serving.

Biscotti METHOD:

1 – Mix the almonds, flour, baking powder, salt, white sugar, brown sugar, aniseeds and coconut together.

2 – Whisk the eggs, oil and vanilla together and add to the dry ingredients.

3 – Mix well and divide the dough into 2.

4 – Form the 2 pieces of dough into a long sausage shape onto a prepared baking sheet.

5 – Bake for 25-30 minutes until golden brown.

6 – Let cool on a wire rack for 20 minutes.

7 – Cut the biscotti into 1cm thick fingers and place back on the baking tray.

8 – Lower the oven temperature to 140 degrees and place the biscotti in the oven for about 20 minutes or until they are dried out. Cool down.