festive flare
This amazing treat can be experienced at the Southern Sun Cape Sun±

#TsogoSun #OnAPlate: Cape Sun Festive Flare

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.  

Alfred Henry of Riempies at Southern Sun Cape Sun, a chocolatier by trade, turned executive chef shares this tasty treat with you!

This is the third article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

festive flare
This amazing treat can be experienced at the Southern Sun Cape Sun

Festive Flare

  1. Splash of Malay eggnog
  2. Hazelnut praline ring
  3. White chocolate nougat mousse
  4. Cinnamon infused white chocolate cremo
  5. Glaze cherry gel
  6. Violet edible flowers

Malay spiced egg nog


  1. 250ml milk
  2. 600ml cream
  3. 50g corn flour
  4. 12 egg yolk
  5. 250g castor sugar
  6. 750ml bourbon
  7. 125ml dark rum
  8. 500ml cognac
  9. Freshly grated nutmeg
  10. 2 cinnamon sticks
  11. 3 pods cardamom
  12. Vanilla pods


Bring the infused milk and cream to the boil. Strain and return to the heat. Mix together the sugar, corn flour and egg yolks to a smooth paste. Add all the alcohol together; bring to the boil to burn off alcohol. Add to the milk mixture. Use some of the boiled liquid to temper your egg. Add your egg mixture to the pot and stir to thicken.

Hazelnut praline


  1. 100g butter
  2. 80g ground hazelnuts
  3. 200g sugar
  4. 100g glucose
  5. 90g flour


Melt butter, sugar and glucose together. Sift together flour and ground hazelnuts. Stir the dry ingredients into your liquid to form soft dough. Allow to cool. Spread evenly onto a silpat mat bake at 180 degrees until set and golden brown cut into desired shapes

White chocolate mousse


  1. 100ml water
  2. 100ml cream
  3. 100g castor sugar
  4. 1kg white chocolate
  5. 1l soft (whipped cream)
  6. 8 leaves gelatine (softened in ice water)
  7. 100g toasted flaked almonds
  8. 10ml cinnamon
  9. 100g glazed cherries
  10. 100g chopped hazelnuts


Over a double boiler. Add cream,sugar,water and white chocolate till sugar has dissolved and chocolate had melted. Whip cream to soft stage. Allow chocolate mixture to slightly cool add in your melted gelatine. Fold in the nuts,cherries cinnamon spice and lastly your soft whipped cream.pour into a lined tray or lined rings.

Cinnamon and white chocolate cremo


  1. 250ml cream
  2. 750g white chocolate
  3. 4 pieces cinnamon
  4. 5ml cinnamon spice
  5. 2 egg yolks


Infuse cream with cinnamon sticks and cinnamon spice.remove cinnamon stick and bring cream to the boil. Stir chocolate till dissolved. Once slightly cool whisk in 2 egg yolks

Glazed cherry gel


  1. 500g Maraschino cherries
  2. Stock syrup
  3. 250ml sugar
  4. 125ml water
  5. Ultra tex powder
  6. Method

Bring all the ingredients to a soft boil. Reduce liquid slightly. Allow to cool and blend into a puree. Once cooled and chilled blend with Ultatex powder to form the gel with a smooth consistency. Pass if required.

About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.