Langbaken Williston cheese, gem squash, biltong, koeksister

Biltong dust

• 300 g biltong

To begin, thinly shave the biltong and dehydrate at 67°C for 12 hours and then blend to a powder.

Shave 32 pieces of cheese. Use 4 per serving.

Boil the gem squashes in lightly salted water until soft. Remove the flesh from the shells. Infuse the butter and cardamom by melting the but