This week, experts at Ellerman House chauffeured us (figuratively) through Cape Town's must-sees and Johannesburg's art galleries, serving as the ultimate guides to the créme-de-la créme of nearby attractions, including on-site treats like Ellerman Contemporary Gallery. Even from a distance, Ellerman House has managed to awaken our inner luxury-addict!
What we at JG Black Book dig most about this heavenly hotel is not only its dedication to pampering the international passerby, but its devotion to serving the everyday local. Despite the natural beauty and cultural wealth of Cape Town and surrounding areas, South Africa still suffers from various social issues. Determined to foster continual development in the area, Ellerman House supports local initiatives such as the Click Foundation, a skunkworks assisting the educational crisis in South Africa through non-conventional, student-friendly technology. To raise funds for the Click Foundation, the hotel on Bantry Bay founded ArtAngels, an annual art auction party, explained further in the following video:
To top off an evening of altruism and fancy fun, guests of the ArtAngels benefit enjoyed a sinfully sweet dessert, passed over to us by the culinary geniuses at Ellerman House.
Note to future chefs: Fight any intimidation that you may feel when beginning to tackle this multi-step recipe, as the end result is sensually scrumptious!
An Oreo Biscuit Base with layers of Vanilla Crème Brûlée, Valrohna Caramèlia Mousse and Bitter Chocolate Glacage garnished with whipped Pistachio Truffle
Vanilla Crème Brûlée
1 each Vanilla Pod
12 each Yolks
3 each Gelatine Leaves
Scald the cream with the vanilla pod
Take off the heat and leave the vanilla pod in the milk for 15min
Whisk the egg yolks with the sugar
Temper the cream and the yolks together
Place back on the stove and simmer
Cook to anglaise consistence ±80°C
Take off the heat and add gelatin
Sieve and pour into mold
Valrohna Caramèlia Mousse
800g Valrohna Caramèlia
25g Gelatine (6 Leaves)
Whisk eggs & sugar to sabayon stage
Melt Chocolate Caramèlia, cool slightly
Mix Chocolate into the sabayon one third at a time
Whip cream until stiff and fold into the chocolate mixture
Melt Gelatine in a small amount of hot cream
Add into the mousse and pour into mould and set
Bitter Chocolate Glacage
50g Vanilla Essence
5g Instant Coffee
Boil the cream with the vanilla essence and coffee
Pour over the chocolate
Stir until all chocolate has dissolved
30g Pistachio Paste
650g Dark Chocolate
Boil the cream
Chop the chocolate into small pieces
Pour on the liquid
Emulsify with the stick blender
Keep the blender below the surface of the Ganache to avoid incorporating any air
When the Ganache reaches 40°C blend in the butter
Pour into a frame; make sure the surface is level Set at 15°C for 24 hours
Oreo Chocolate Biscuit
125g Brown Sugar
5ml Vanilla Essence
75g Cocoa Powder
1g Bicarbonate Soda
Cream the butter with the sugar
Add the egg slowly
Add the dry ingredients
Mix until they have combined to dough (DO NOT OVER MIX)
Roll out to 5 mm in between 2 sheets of silicone paper
And bake for 10 minutes at 180 C.
To Assemble the Banoffie Millionaire
Place the Oreo Biscuit base into a deep rectangular tray. Using the Oreo Biscuit as a base pour the Vanilla Crème Brûlée on and allow to set in the fridge for at least 2 hours. Remove from the fridge and top with a layer of Chocolate Sponge, onto which you pour the Valrohna Chocolate Mousse return to the fridge for another 2 hours and allow to set. Pour over Glacage and allow to set overnight. Once set remove from the tray and cut into 3.5 cm by 5 cm rectangles Garnish each one with a tempered chocolate disc and a Pistachio Truffle.
ArtAngels 2012 Dessert Spread
Who wants to be a millionaire? Ummm…we do!
With an insider's look at this Cape Town hotel and a satisfied sweet tooth, we wrap up Ellerman House Week with a big thank you to Ellerman House and Mitch Terry for going far above and beyond their role as a luxury hotel.
Dankie, Ellerman House!
-The JG Black Book team