The Chef: Julia Hattingh
Graduate of Meerendal Hospitality Academy, sous chef at Waterkloof Wine Estate, Sunday Times Young Chef of the Year in 2010 shares her basic parfait recipe
In South Africa there is always a need for young, fresh talent, but don't be fooled by the glamorous life portrayed on television shows. Being a chef is hard work and one needs to be dedicated. I learnt through my training that with enough hard work you can achieve whatever you want. When you make a dish and the guest is happy, the feeling is indescribable.
It's great being in an industry that is always changing and evolving. Not a single day at the "office" is the same, so you never get bored.
When I think of college recipes, all the bases like parfait come to mind and I know them by heart. The parfait is so versatile - you can add almost any flavour. I've tried hazelnut, salted caramel, chocolate, cheesecake, cassata with candied fruit and nuts. The possibilities are endless.
Makes about 500ml (2 cups)
1 gelatine leaf
3 extra-large egg yolks
1 extra-large egg
70g ( cup) sugar
30ml (2 tbsp) apple juice
300ml fresh cream
Soak the gelatine leaf in a little cold water and set aside.
Whisk the yolks, egg, sugar and apple juice in a bain marie (a bowl set over another bowl of boiling water). Beat until thick and the mixture forms ribbons when you lift the whisk. Transfer to a food processor with a whisk attachment and mix at medium speed.
Add the soaked gelatine and whisk until thick. Add your chosen flavouring at this stage - it can be almost anything you like. Whip the cream until soft peaks form and fold into the egg mixture.
Spoon into a mould and freeze. Serve in balls, using an ice-cream scoop.