Naartjie & Buttermilk Cannelloni with Raw Jersey Milk, Sherbet & Fennel

Naartjie puree – tuile

  • 1 leave gelatine
  • 500g naartjie juice
  • 60g sugar
  • 7g agar agar

Sponge the gelatine in ice water. Boil the naartjie juice, sugar and agar agar for about 4 minutes, while whisking. Pour into a shallow tray and place in refrigerator to set. Place in a blender and blend until smooth, pass through a fine sieve. Spread out thinly onto small squares of transparency paper. Par-set in the freezer. Take out of the freezer and carefully roll the pieces up and tie with and elastic band. Place back in freezer.

Day before:
Hang 500ml of buttermilk in muslin cloth over a bowl overnight to make 250g of thick buttermilk.

Pate a bombe

  • 220g sugar
  • 115g yolks
  • 115g water

Mix everything together in a bowl. Place on a double boiler and leave to cook for 2 hours until it resembles scrambled eggs. Regularly scrape the sides of the bowl. Place in a mixer and whisk until cold and fluffy. Keep in the fridge.

Buttermilk parfait

  • 250g thick buttermilk
  • 115g Pate a Bombe
  • 27g egg whites
  • 50g sugar
  • 225g cream

Make a meringue, place whites in clean mixing bowl and start whisking then slowly start adding the sugar. Mix the buttermilk with the Pate a bombe, and then fold this into the meringue. Whip the cream to soft peak and fold in last. Place into a piping bag. Pipe into frozen naartjie cannelloni and freeze again. Remove the elastic band and carefully remove the transparency paper, trim the edges and keep in a container in the freezer.

Sous-vide fennel 
Thinly slice 3 fennel bulbs and vacuum pack. 
Cook sous-vide at 85◦C for one hour.

Glucose syrup

  • 325g water
  • 325g sugar
  • 60g glucose
  • 25ml lemon juice

    Fennel ice cream
  • 250g sous-vide fennel
  • 110g glucose syrup
  • 50g raw jersey milk
  • 1 tsp Chopped fennel herb

Blend the cooked and the fennel herb with the syrup. Add the milk, mix together and pour into Paco jet canister. Freeze and churn in a Paco jet the next day.

Coffee and cocoa Soil

  • 50g sugar
  • 80g flour
  • 12g cocoa powder
  • 40g unsalted butter
  • 2g salt
  • 2g ground toasted fennel seeds

Mix all ingredients together in a food processor. Spread out on to a tray lined with baking paper and bake @ 150’C for about 30 minutes. When cool break up and rub between hands till it resembles soil. Keep in an air tight container.

Sparkling Wine complements this dish.

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Recipe by Margot Janse • Photography C&D Heierli