browns of rivonia chefs news writeup
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A restaurant is nothing without good food, and to make the
food at Browns unforgettable, we have a chef that is innovative, creative
and utterly brilliant. We have decided that all this brilliance can not
be hidden and from now on, we will be sharing it with you.
This section of the site is dedicated to all things food related. Our
Executive Chef, Wilfred Mtshali will post monthly news articles & recipes
for you to use at home.
Then we invite you to visit Browns to taste our version of the featured
dishes, and compare. |
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October 2011
Chocolate Wafer Layers
Ingredients:
175g plain chocolate, broken into pieces
250g mascarpone cheese
1 Table spoon Castor sugar
4 table spoons Tia Maria liqueur
300ml double cream
85g chopped pistachio nuts
115g grated milk chocolate
Method:
Place the chocolate in a heatproof bowl, set over a saucepan of simmering water, until melted. Let the chocolate cool down. Cut 6 strips non stick baking parchment 6 x 26cm /2 and a half x 10 and a half inches. Brush every sheet with melted chocolate.
Mark each strip with a knife every 9cm. place it in the refrigerator to set. After chocolate is set, gently peel the paper off the chocolate wafers.
Put the mascarpone cheese and sugar in a bowl and beat until smooth. Then beat in the Tia Maria and cream until foaming. Soft peak fold in the pistachio nuts and grated chocolate.
Carefully break each chocolate strip along the marked lines to make 3 wafers, ensuring 18 wafers in total. Spread a little pistachio cream over 1 wafer and top with a second wafer, spread cream on third wafer and stack them.
Garnish with fresh strawberries and tuile biscuit, ready to serve.
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