Join us now, Saturday the 19th of September at 12:00 PM SAST, and be part of our Glamourous brunch cooking session featuring television chef and author Sarah Graham.
Sarah will prepare Smoked Salmon Tartlets and an indulgent Panna Cotta which is perfectly paired with the new Brutal Fruit Ruby Apple spritzer 300ml can which can be #EnjoyedAnywhere. We have included both recipes for you to try out on your own below. Tune in now and be part of the Brutal Fruit x Glamour brunch session! Don’t forget to bring your own Brutal Fruit Ruby Apple spritzer along.
Smoked Salmon Tartlets
What you’ll need
1 roll frozen puff pastry
2 eggs
150ml cream
Pinch black pepper
150g smoked salmon, chopped
1-2Tbsp finely chopped parsley, chives or spring onion
You will also need for serving:
Extra slivers of smoked salmon, a dollop of crème fraiche and a few extra fresh herbs or microherbs
What to do
1. Lighty grease 2 shallow-holed muffin trays
2. Cut out 26 pastry rounds using a 6cm round cutter, and press into the base of the muffin holes.
3. Add the eggs to a mixing bowl, lightly whisk and then add in the cream, black pepper, salmon and herbs and mix again until combined.
4. Divide the mixture between the muffin holes, sprinkle with a few extra chopped fresh herbs and bake at 200C for 10-15 minutes or until lightly golden.
Rosemary Panna Cotta, Brutal Fruit Spritzer and Star Anise Reduction
What you’ll need
For the Panna Cotta
50g caster sugar
175 ml cream
1 vanilla pod, sliced lengthways
3-4 sprigs fresh rosemary
2 leaves of gelatin
250ml double thick Greek yoghurt
2-3 Tbsp sugar
2 star anise
What to do
1. For the Panna Cotta: Place the caster sugar, cream, vanilla and rosemary into a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer then remove from the heat.
2. Meanwhile, soak the gelatine leaves in cold water until soft. Remove the rosemary sprigs with a slotted spoon and discard. Then gently wring out any excess water from the gelatine, and add it to the vanilla cream mixture, stirring until dissolved.
3. Pour the yoghurt into your cream mixture and whisk until everything is combined and the mixture is silky. Divide the mixture between ramekins and chill for 2-3 hours or until set.
4. For the Reduction: add all of the ingredients to a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer and leave to reduce by 2/3rds or until syrupy. Then remove from the heat and set aside until serving.
Join the Brutal Fruit collective and stay tuned to Glamour South Africa and Brutal Fruit on Instagram (@brutalfruitza), Facebook (@brutalfruitsa) & Twitter (@brutalfruitsa), for more ways to inspire your Spring with Brutal Fruit #enjoyed anywhere.
