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Naartjie, Chocolate and Hazelnut Shroom’s

“An easy dessert that will brings gasps of surprise as it hits the table”

Serves:             4

Preparation:             4 hrs

Cooking:             50 mins


9 juicy Naartjies

1 vanilla bean, halved lengthwise

2 cups pouring cream

2/3cup caster sugar

2 tsp gelatine

½ Tbsp flaxseed meal

1 ½ Tbsp Water

½ cup Hazelnut meal

¼ cup Coconut Sugar

¼ tsp Baking Soda

Pinch of Salt

¼ cup Applesauce

½ tsp Vanilla Extract

100g Almond Butter

60g valrhona Chocolate Chips

30g roughly chopped hazelnuts – roasted to remove skins

1cup fresh Naartjie juice

Zest of 1 naartjie

4 Tbsp sugar

1 Tbsp butter

Fresh edible flowers


To make Naartjie Panna cotta:

  1. Using a vegetable peeler, peel 4 long strips from 1 Naartjie, avoiding white pith. Segment fruit, cover and refrigerate. Scrape seeds from vanilla bean.
  2. Combine cream, 1/3-cup sugar, orange rind, vanilla seeds and bean in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Remove pan from heat and stand for 5 minutes. Discard rind and vanilla bean.
  3. Combine gelatine and 2 tablespoons water. Allow to sponge and then place over a pot of hot water to melt. Remove and stir until gelatine dissolves and liquid is clear. Cool for 5 minutes or until gelatine and cream mixtures are a similar temperature.
  4. Stir gelatine mixture into cream. Fill 4 big timbale moulds and 4 smaller timbale moulds with panna cotta mixture. Cover and refrigerate for 4 hours or until set.

To make dark Chocolate cookies:

  1. Preheat oven to 180 C.  Line a baking sheet with parchment paper.
  2. Mix flaxseed meal and water together in a small bowl and set aside to thicken.
  3. In a medium bowl, whisk together Hazelnut Meal, coconut sugar, baking soda and salt.
  4. In a large bowl, mix together almond butter, chopped hazelnuts, applesauce, vanilla extract and flax/water mixture.  Add dry ingredients to wet and mix well then stir in chocolate chips.
  5. Place approximately 1 ½ Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1-inch between each cookie.  Bake until set, 15 – 18 minutes.
  6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

To make Naartjie syrup:

  1. Mix the naartjie juice, zest and sugar in a small saucepan. Simmer the juice mixture over medium heat; stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed.
  2. When the sauce is a consistency you like, stir in the butter and simmer the sauce for another 2 or 3 minutes. Remove from the heat and leave to cool.

Serve the orange sauce at room temperature.


Place the two different sized panna cottas on the plate, top with chocolate cookies. Drizzle with the naarjtie syrup and place the edible flowers around the plate.





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