avada singh

#TsogoSun #OnAPlate: Southern Sun Montecasino

From memories of kitchens at home to restaurant venues across the country, food is one of ourTsogo Sun favourite obsessions.  This is the 12th article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

This dessert course dish recipe hails from the kitchens of the Southern Sun Montecasino. The Backstage Cru’s Cheesecake. A theatre of strawberries staged upon a vanilla seeded cheesecake showcased on a pecan nut sablé accompanied by a cape gooseberry parfait with a white chocolate curtain and a New York Broadway ice cream.

avada singh

Meet: Avada Singh who graduated from the International hotel school in 2008 after completing her professional cookery and kitchen management diploma.

avada singh

Shortly after graduating Avada joined the Gateway Hotel in Umhlanga where she perfected her cooking skills for over a year.  Her desire to grow in the industry saw her join Tsogo Sun in 2011 at the Suncoast Hotel and Towers and later Southern Sun Hyde Park at a Sous Chef.  She is currently based at the Southern Sun MonteCasino where she is the Senior Sous chef.

Cheese cake ice cream:

  • 210ml full cream milk
  • 240g castor sugar
  • 150g cream cheese
  • 9ml vanilla paste
  • 1 large eggs
  • 0.5 lemon
  • 420ml fresh cream
  • 24g stabiliser
  1. Heat milk on the stove on medium heat
  2. Blend together sugar, eggs and vanilla
  3. Add the cream cheese to the mix and the juice of half a lemon
  4. Stir in the softly whipped cream and the stabiliser.
  5. Churn for 45 minutes in an ice cream machine

Cheese cake:

  • 500g cream cheese
  • 170g icing sugar
  • 6 gelatine leaves
  • 200ml fresh cream
  • 4 egg yolks
  • 18ml vanilla paste
  1. Mix together the cream cheese and the icing sugar
  2. Add the egg yolks and the vanilla paste
  3. Fold in melted gelatine
  4. Add the softly whipped cream and set in the desired moulds for a minimum of 1 hour.

Fruit leather:

  • 200g strawberries
  • 70g castor sugar
  1. In a pan add the strawberry puree and castor sugar
  2. Once thick, lay onto a silicon mat and bake in the oven at 130 degrees for 3 hours

Strawberry Jelly:

  • 150g Boiron strawberry puree
  • 12g castor sugar
  • 1.5 gelatine leaves
  • 0.5 lemons
  1. Add the strawberry puree and sugar to a pan and bring to the boil
  2. Add the juice of half a lemon
  3. Add the gelatine leaves and stir until dissolved
  4. Set in desired mould

Strawberry Gel:

  • 50g Boiron Strawberry puree
  • 3ml agar agar
  1. Add puree to a pan and the agar agar.
  2. Bring to the boil
  3. In a blender, blend the mix until smooth

White chocolate cylinder – gooseberry and camembert mousse:

  • 300g Ivoire Valrohna
  • 0.5 camembert wheel
  • 100g punnets gooseberries
  • 2 gelatine leaves
  • 100ml fresh cream
  1. In a pan add half the cream and melt the camembert cheese
  2. In a blender blend the gooseberries to a puree
  3. Add the blended berries to the warm cream and cheese mixture
  4. Fold in the slightly whipped cream
  5. Add the gelatine and set in the fridge
  6. In desired mould pour in melted chocolate, and leave to set
  7. Pipe in mousse and cover with more melted chocolate and leave to set

Pecan nut biscuit:

  • 48g marvello
  • 36g icing sugar
  • 12g ground pecan nuts
  • 1g salt
  • 20g eggs
  • 86g flour
  1. Mix all ingredients together in a bowl
  2. Freeze the mixture
  3. Cut out to desired shape
  4. Bake in the oven at 165 degrees for 12-15minutes

Meringue dust:

  • 50g sugar
  • 25ml water
  • 1 egg whites,
  • 1 teaspoon lemon
  1. In a pan, add sugar and water, bring to a boil until soft ball stage
  2. In a bowl, whisk egg white until soft peak
  3. Add the sugar mixture gradually to the egg whites, whipping until the mixture is cold.
  4. Pipe meringue onto a greased oven tray and bake at 100 degrees until dried out
  5. Once cooked and cooled, put into a blender and blend until a dust.

_k4a1531 avada singh

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.