Page 81 - Through the eyes of an African chef

Ballymaloe vanilla ice cream
INSTRUCTIONS
Place the egg yolks in a bowl and whisk until light and fluffy.
Combine the sugar and water in a small, heavy-bottomed saucepan and stir over medium heat until the sugar is completely dissolved. Remove the spoon and boil the syrup until it reaches the ‘thread’ stage. It will look thick and syrupy and, when a metal spoon is dipped in, the last drops of syrup will form thin threads.
Pour this boiling syrup in a steady stream on to the whisked egg yolks, whisking all the time. Add the vanilla essence and continue to whisk until it becomes a thick, creamy, white mousse. Gently fold in the softly whipped cream, which you have stored in a separate bowl. Pour all of the mixture into a bowl. Swirl some of the marula ripple (below) into the ice cream, cover and freeze.
Marula ripple
INSTRUCTIONS
Cut the marula fruit in half after washing. Place in a pot with enough water to cover it, and bring to a boil. Simmer for 11⁄2 hours. Strain the cooked fruit through a sieve to separate the skins and kernels from the pulp.
In a medium pot, combine the pulp, lemon juice and sugar. Bring to a boil and simmer until setting point is reached – about 15–20 minutes. Take care not to overcook, and test if it’s set on a cold saucer. (Place a saucer in the fridge, pour half a teaspoon of the marula jelly on the chilled saucer and push from the edge; if it wrinkles, it’s ready). When ready, pour into sterilised glass jars and cool.
TO SERVE
Serve with Ballymaloe vanilla ice cream.
INGREDIENTS
4 egg yolks
110g sugar
200ml water
1 tsp pure vanilla extract
1.2l softly whipped cream (measure after whipping for accuracy)
SERVES 16
PREPARATION TIME 8–15 MINS COOKING TIME 10 MINS FREEZE, IDEALLY OVERNIGHT
INGREDIENTS
1kg fresh marula fruit Water to cover
Juice of half a lemon 400g sugar
SERVES 6–8
PREPARATION TIME 5 MINS COOKING TIME 2 HRS
THROUGH THE EYES OF AN AFRICAN CHEF
[ chapter three ] DESSERTS 79