The One&Only Reaching for Young Stars is the major showcase in the Western Cape for culinary academies who put forward some of their finest and most talented young students, all vying for top honours. This year’s Young Star Chef of the Year Oigen Kaptein from The Private Hotel School will soon be heading off to Mauritius for an intensive three-week internship at One&Only Le Saint Géran, and will also be one of the five students travelling to Cape Cod for a five-month working experience at Winslow’s Tavern. Here is his Ultimate Lancewood Dessert, which helped him to secure his win.

Lancewood Buttermilk Panna Cotta

Serves 4

Vanilla Buttermilk Panna Cotta

3 Gelatine leaves
250ml Cream
1⁄2 Vanilla pod
500ml Lancewood Buttermilk
30ml Water
10g Lemon peel
125ml Sugar

Bloom gelatine in 30ml water for about 10 minutes. Heat up cream, lemon peel, scraped vanilla seeds and sugar and bring to boil, add gelatine mixture. Cool down mixture to lukewarm and add the buttermilk and pour into containers and set.

Passion Fruit Frozen Yoghurt

1L Lancewood plain yoghurt
200g Sugar
150g Passion fruit pulp
1 pinch Khoisan salt

Combine Lancewood plain yoghurt and sugar. Add passion fruit pulp and a pinch of salt. Place mixture into an ice cream machine and churn.

Berry and Thyme Coulis

200g Frozen berries
100g Sugar
5g Thyme picked

Bring all ingredients to a boil, cook until a thick syrup consistency. Strain to remove seeds.

Lemon Thyme Shortbread Crumb

60g Butter 60g Sugar
30g Lemon thyme
15ml Lemon zest
150g Bio-Wheat cake flour

Pre heat oven to 180 ̊C. Line baking pan with parchment paper and set aside. In a large bowl, cream butter, lemon thyme, lemon zest and sugar together. Gently add flour until mix through. In lined baking tray cook for 37- 40 minutes until golden brown.

Gin Macerated Raspberries

300ml KWV Cruxland Gin
300g Sugar
350g Raspberries

Combine KWV Cruxland Gin and sugar and heat until sugar is just dissolved. Remove from heat and allow to cool. Once cooled, pour over raspberries and leave to infuse.

Coral Tuille

90g Water
10g Bio-Wheat cake flour
5ml Oil
2.5ml Food colouring

Combine water, flour, oil and food colouring. Add a generous amount of Rio Largo olive oil to your frying pan and set the heat to medium-low. Once the pan is hot, pour a thin layer of your tuille mix into the pan. Once the bubbling has mostly subsided and the tuille appears cooked throughout, turn off the heat and remove the pan from the heat. Drain the tuille on paper towel.

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