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Roadhouse Chef, Eric Bulpitt's All New Amarula Desserts
Published Date
07 October 2011
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Chef Eric Bulpitt, who wowed diners at Cape Town’s Jardine before taking his talents to the Roundhouse in Camps Bay earlier this year, is fast establishing a foodie following in his new venue. His original and very accomplished dishes look set to surpass the spectacular sweep of the bay, the looming mountains and even the impressive history of the building that dates back to 1756 and served as the hunting lodge of Lord Charles Somerset in the early 19th century.
On a springtime creative roll, he recently created three deliciously different festive desserts, each made with Amarula, and invited journalists Neil Pendock and Clare Mack to try them.
Black Sesame and Cocoa Soft Meringue, Amarula Creameux, Dark Chocolate and Orange
Sesame Meringue
Roast the sesame seeds for 5 min at 180°C, cool and grind, using a spice grinder or pestle and mortar. Make a stiff meringue by whipping the egg whites and sugar together. Fold in the sesame seeds and cocoa powder. Make big ball-shaped meringues and dry in a 120°C oven for 3 hours.
Amarula Creameux
100 ml Amarula
550 ml cream
150 g egg yolks (7/8 egg yolks)
60 g sugar
400 g white chocolate
Cream the egg yolks and sugar together. In a double boiler, heat the cream and Amarula together. Do not boil. Just before it begins to bubble, remove from the heat and pour slowly into the creamed yolks and stir thoroughly. Return to the double boiler and take heat up to 80°C. Add white chocolate and mix to incorporate. Chill till set.
Dark Chocolate and Orange Creameux
Zest from 2 oranges
550 ml cream
120 g egg yolks (approximately 6 egg yolks)
60 g sugar
200 g 49% cocoa chocolate
200 g 62% cocoa chocolate
Cream the egg yolks and sugar together. In a double boiler, heat the cream and orange zest together. Remove from heat and mix in with creamed yolks. Return to the double boiler and take heat up to 80°C. Add chocolate and mix to incorporate. Chill till set. Form into oval or truffle shapes.
Crystallised cocoa nibs (optional)
100 g sugar
50 g cocoa nibs
Melt sugar and work in the nibs till sugar crystallises.
Garnish
Lime zest
Purple wood sorrel
Rosemary flowers
Assembly
Cut or tear open the meringues and serve with the dollops of Amarula creameux and chocolate and orange truffles. Decorate with cocoa nibs if using, as well as zest and flowers. Serves approximately 20.
Amarula Panna Cotta, Violet Marshmallows, Orange cream, Honeycomb and Banana Ice cream
Amarula Panna Cotta
1.5 l cream500 ml Amarula
12 leaves gelatine
2 vanilla bean pods
50 g castor sugar
Heat cream and Amarula to boiling point, add vanilla and castor sugar. Melt the gelatine leaves and add while mixture is still above 40°C. Set in desired moulds or ramekins and chill in fridge till set.
Violet Marshmallows (optional)
90 g gelatine
570 g castor sugar
330 ml water
1 vanilla bean pod
20 ml violet extract
100 g egg whites whipped (approximately 3 to 4 egg whites)
Bring sugar and water to the boil and take up to 125°C, add to the egg whites while still whipping, add bloomed gelatine and violet extract, whip till well incorporated. Pour into a parchment covered tray and set. Cut into small squares.
Orange Cream
550 ml cream
120 g egg yolks (approximately 6 egg yolks)
60 g sugar
400 g 77% cocoa chocolate
Zest from 2 oranges
Cream yolks and sugar. In a double boiler, bring cream to a boil. Take off the heat and add to yolk mixture. Return to the heat and take the heat up to up to 80°C. Add orange zest and chocolate, stir till it incorporates. Leave till cool and set.
Honeycomb (optional)
400 g castor sugar
100 ml honey
2 tbs liquid glucose
1,5 tsp bicarbonate of soda
Boil sugar and honey with 100 ml water and take to 160°C, add bicarb and whisk quickly. Immediately pour into a greaseproof tray and allow to set. Break into crumbles
Banana Ice Cream
200 g egg yolks (approximately 10 egg yolks)
1 l cream
800 g banana
250 g treacle sugar
Cream yolks till pale. In a double boiler, bring cream to the boil. Remove from heat and temper with the yolks. Roast the bananas, sprinkled with treacle sugar in the oven at 180°C till caramelised. Blend, pass through a sieve and cool. Add to the cream egg mix and churn. Freeze until required.
White Chocolate Espuma (optional)
550 ml cream
150 g egg yolks (7/8 egg yolks)
60 g sugar
300 g white chocolate
Scald cream. Cream yolks and sugar till light and fluffy. Add cream to yolks. Cook out slightly and pour over the chocolate and mix well till incorporated. Place in espuma gun and charge twice.
Assembly
Remove individual panna cottas from their moulds. Set each on a plate, serve with a scoop of ice cream, and if including, the white chocolate espuma, marshmallows and honeycomb. Serves approximately 30.
Walnut and Coffee Cake, Pistachio Paste, Butterscotch and Amarula Ice cream
Walnut and Coffee Cake
5 eggs
6 egg yolks
350 g cake flour
25 g baking powder
30 g coffee powder
130 g treacle sugar
250 g canola oil
100 g grated carrots
150 g chopped walnuts
50 g castor sugar
100 ml cream
Heat cream and add coffee. Cream yolks and eggs with the treacle sugar till fluffy. Sieve dry ingredients together. Individually add flour, then coffee cream and finally oil to the egg mixture till combined. Incorporate carrots and nuts. Place cake mixture in an oiled baking tin and spread to 2cm thickness and bake for 15 min in an oven set at 175°C.
Butterscotch Sauce
2 l cream
1 kg treacle sugar
1 kg
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