Tag Archives: Christien Schrecker

Recipe: Frozen Guava Parfait

August 28, 2014 - Cuisine,Kruger National Park

Frozen guava parfait | Singita Kruger National Park

Tea time | Singita Kruger National Park

Chef de Partie at Singita Kruger National Park, Christien Schrecker, is well known for her delicious and imaginative creations that take inspiration from Africa. Past delights include giraffe-shaped cinnamon doughnuts and chocolate and mint macarons made with a dash of Amarula!

Today she tells us how to make this refreshing frozen guava parfait, which makes for the perfect conclusion to a lazy summer meal. It is served at the lodges with coconut sorbet, crumbled red velvet cake and a raspberry coulis – is anyone else’s mouth watering now!?

Ingredients – what you will need:
190g guava puree
190ml cream, whipped
75g caster sugar
13ml water
2 whole eggs
2 egg yolks
40g caster sugar
2 egg whites

Method – what to do:
1. Fold the guava puree into the whipped cream and keep aside.
2. Place the whole eggs and egg yolks in the bowl of a freestanding mixer and whisk on high speed
3. Meanwhile, place the first amount (75g) of caster sugar and water into a small sauce pan and bring to the boil.
4. Once the sugar has dissolved, remove from the heat and slowly pour the syrup into the whisking eggs in a slow and steady stream. Do not let the syrup touch the whisk or it will splatter onto the sides of the bowl.
5. Leave the mixture on high speed until cool, then fold it into the guava cream.
6. Make a stiff meringue with the remaining (40g) of caster sugar and the egg whites, and fold it into the guava cream.
7. Spread the mixture into a lined tray and place in the freezer for at least four hours, or ideally, overnight.
8. When serving the parfait, allow to defrost slightly and then slice with a clean, hot knife.

Share your homemade parfait with us on Instagram by tagging @Singita_ and follow Christien for more scrumptious photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here and here’s a handy online volume converter if you need help with the metric measurements.

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Recipe: Chocolate and Mint Macarons

June 25, 2014 - Cuisine,Kruger National Park

Afternoon tea at Singita Kruger National Park

If you are fortunate enough to have visited Singita Kruger National Park, then you will have enjoyed the wonderful afternoon tea that takes place before every evening game drive. Responsible for this sweet spread is Chef de Partie Christien Schrecker, who has previously shared many of her delectable recipes on our blog, including our personal favourite, giraffe-shaped cinnamon doughnuts!

Today she is showing us how to make a real crowd pleaser; chocolate and mint macarons. These meringue-based confections are sandwiched with an Amarula-spiked ganache to give them some uniquely African flavour but you can substitute this for Irish cream if you prefer. Also, here’s a handy online volume converter if you need help with the metric measurements.

Christien Schrecker's chocolate and mint macarons | Singita Kruger National Park

Ingredients – what you will need:

MACARONS:
100g egg whites
150g caster sugar
50ml water
150g ground almonds (weigh after being sifted twice)
150g icing sugar

FILLING:
150g dark chocolate
180ml Amarula
2 drops peppermint essence

Method – what to do:

MACARONS:
1. Preheat the oven to 135˚C.
2. Combine the ground almonds with the icing sugar, but mix only briefly so that the almonds do not exude their oil.
3. Place half the egg whites (50g) in the bowl of a free-standing mixer fitted with a whisk attachment.
4. To prepare the Italian meringue, cook the caster sugar with the water to 110˚C. While the mixture is heating, start whisking the egg whites to soft peaks. When the syrup has reached the right temperature, pour it gradually over the whisked egg whites, whisking as you do so.
5. Continue beating until the mixture cools to 45˚C. Then pour in the other half of the egg whites (50g), add the colouring if using, and the ground almonds combined with the icing sugar.
6. Whisk until the batter is liquid and forms a ribbon when drizzled on the surface.
7. Spoon the mixture into a piping bag and pipe it out onto the baking sheet or mat.
8. Bake for 20 minutes, depending on the size of your macarons. They are done when you can lift them of the sheet without any batter staying behind. Leave to cool at room temperature.

FILLING & ASSEMBLY:
1. Bring the Amarula cream to a boil.
2. Pour over the chopped chocolate, and the essence. Whisk to combine, finish with a hand blender.
3. Spoon into a piping bag and leave to cool in the fridge for 20 minutes.
4. Pipe onto macarons and sandwich together
5. Place macarons in the fridge for 20 minutes to set the filling before serving.

Share your homemade macarons with us on Instagram by tagging @Singita_ and follow Christien for more mouth-watering photos from the kitchen at Singita Kruger National Park. You can also find more great recipe ideas here.

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