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!

******

Banoffie Millionaire

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

11 Cream

1 each Vanilla Pod

12 each Yolks

250g Sugar

3 each Gelatine Leaves

Method

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

6 Eggs

250g Sugar

1L Cream

25g Gelatine (6 Leaves)

Method

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 

440g Chocolate

400ml Cream

50g Vanilla Essence

5g Instant Coffee

Method

Boil the cream with the vanilla essence and coffee

Pour over the chocolate

Stir until all chocolate has dissolved

Pistachio Truffle 

30g Pistachio Paste

100g Pistachio

650g Dark Chocolate

550g Cream

110g Butter

Method

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

110g Sugar

125g Brown Sugar

250g Butter

5ml Vanilla Essence

2 Eggs

450g Flour

75g Cocoa Powder

1g Bicarbonate Soda

2g Salt

Method

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