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    ROOIBOS BRULEE WITH HONEYED ORANGE

    *Soetes

    Serves 4

    1 rooibos tea bag

    120ml cream

    3 egg yolks

    25g sugar

    1 orange

    1 tablespoon honey

    Bring cream to the boil. Remove from heat, infuse the tea bag to colour, then add to the egg yolks and sugar. Over a bain-marie cook until thick, being careful not to let the mixture separate. Segment the orange and fold in the honey. Place the orange segments in the bottom of glasses and top up with the brûlée.

    *Afrikaans word meaning sweet wines or 'stickies'

    - Wade van der Merwe, Meerendal Estate