Nuts for pumpkin
05 December
Vegetarian
Karen and Tenille's dessert, inspired by ingredients from South Africa's mountain region.
Ingredients
1 whole butternut (you need 250 ml of cooked butternut)
250 ml flour
10 ml baking powder
30 ml castor sugar
1 egg
62.5 ml fresh milk
10 ml cinnamon
oil for frying
10 ml cinnamon, to sprinkle over fritters
20 ml white sugar, to sprinkle over fritters
Peanut caramel sauce
187.5 ml sugar
5 ml vanilla essence
45 ml butter
125 ml golden syrup
125 ml peanuts, salted and slightly crushed
5 ml slat flakes
250 ml cream
Peanut cream
50 ml cream
15 ml peanut butter
5 ml vanilla essence
salt to taste
To serve
125 ml peanuts, toasted and crushed
Instructions
PUMPKIN FRITTERS METHOD
- Place butternut directly into the coals. The skin will blacken, which is ok. Keep turning while it is on the coals.
- Once the butternut is soft, remove it from the coals.
- Remove the flesh from the butternut and add to a bowl.
- Mix the cooked butternut flesh with the rest of the ingredients for the fritters, mixing it through well.
- Making sure that everything is incorporated and that you have a mixture that is firm, but easy to spoon.
- Heat oil in a pan on the fire.
- Add large tablespoons of the batter into the hot oil.
- Making sure you don’t overcrowd the pan.
- Fry this until crispy and golden, tTurning to make sure that the fritters brown evenly if you have a lower oil level in the pan.
- Mix together the cinnamon and white sugar and sprinkle the fritters once they come out of the oil.
PEANUT AND CARAMEL SAUCE METHOD
- Add the sugar, vanilla essence, butter, and golden syrup to a pot.
- Let this melt over a low heat.
- Shake the pot, to make sure the sugar melts.
- Once the sugar and syrup have melted together add the salt and peanuts and stir through.
- Add the cream and let this incorporate over a low heat.
- Dip the finished fritters into the peanut and caramel sauce and set aside.
- Keep the rest of the peanut and caramel sauce to plate.
PEANUT CREAM METHOD
- Whip the cream to give it a bit more body.
- Add the peanut butter, vanilla essence, and whip until it forms a soft cream.
- Add the salt to taste.
- Spoon ½ of the peanut cream into piping bags, ready for service.
- Shape the balance of the peanut cream into a ball or dish it into your chosen mould and freeze to serve on the plate as well.
TO SERVE
- Add the peanut and caramel sauce to the plate.
- Top with 2 fritters then pipe the peanut cream around the fritters and add a ball of the frozen peanut cream.
- Finish off with sprinkles of the toasted, crushed peanuts.