Name: Camembert cheese, guava, mosbolletjie
Yield: Serves 8
Ingredients: 40 ml guava foam – 5 ml per serving; 440 g Dalewood Estate traditional Camembert cheese – 55 g per serving; 160 g (8 pieces) mosbolletjie bread – 1 mosbolletjie per serving; 200 g castor sugar; pinch salt; 2 ml vanilla essence; 80 g caramel popcorn – 10 g per serving; 65 ml full cream milk; 100 g condensed milk; 65 g salted butter

Preparation info

Serves 8

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

Don’t freak out if you see foam or espuma in a recipe. If you don’t feel like making it, just dice or slice some fresh ripe guava instead. Essentially the same…

Ingredients

Salted fudge

200 g castor sugar
65 g salted butter
65

Dessert
Vegetarian

Method

Spray a 16 × 20 cm kidney tray with nonstick cooking spray. Heat the sugar, butter, milk and salt, and stir over low heat until the sugar is dissolved. When the sugar is dissolved, add the condensed milk and vanilla essence. Using a sugar thermometer, cook to 115°C. Transfer the mixture to the bowl

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Ingredients

Salted fudge

Method

Part of