Camembert cheese, guava, mosbolletjie

Rate this recipe


Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

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…


Salted fudge

  • 200 g castor sugar
  • 65 g salted butter
  • 65 ml full cream milk
  • pinch salt
  • 100 g condensed milk
  • 2 ml vanilla essence
  • 440 g Dalewood Estate traditional Camembert cheese55 g per serving
  • 160 g (8 pieces) mosbolletjie bread1 mosbolletjie per serving
  • 40 ml guava foam5 ml per serving
  • 80 g caramel popcorn10 g per serving


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 of an electric beater and beat with the paddle attachment on medium speed. Beat until the mixture is creamy and has cooled down. Pour the mixture into a tray and leave to set. Shave the fudge on a grater to serve. You will need 120 g15 g per serving.

To assemble, place a 55 g piece of Camembert on each plate, and arrange with a mosbolletjie, 5 ml guava foam, 15 g salted fudge shavings and 10 g caramel popcorn.