Mosbolletjie Amarula Milk Tart Jaffles
Milk tart filling:
500ml full cream milk
35 ml Amarula liqueur
1 teaspoon vanilla essence
2 tablespoons melted butter
4 tablespoons coconut sugar
1 teaspoon ground cinnamon
2 tablespoons flour
1 heaped tablespoon maizina
Pinch of salt
3 egg yolks
3 egg whites
Zest from one naartjie
1 x mosbolletjie loaf
Whipped cream:
250 ml cream
Zest from one naartjie
Cinnamon Sugar for dusting:
50 gr castor sugar1 teaspoon ground cinnamon
Method:
In a microwave safe bowl, combine the milk, amarula, vanilla essence, butter, coconut sugar and cinnamon – heat in the microwave for a few minutes.
In a smaller mixing bowl combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix until you have a smooth paste.
Mix this floury paste into the warm milk mixture and whisk through.
Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
Return the bowl to the microwave and cook for another few minutes, while whisking, until the mixture has thickened. Leave to cool.
Fill the fire ring of the Big Green Egg with Big Green Egg All Natural Lump charcoal and light with Greenfire Eco-firelighters. Allow the coals to simmer red, before starting with the jaffles.
Slice the mosbolletjie loaf in thick slices and spray the jaffle iron with nonstick spray.
Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoon of milk tart filling in the centre.
Top with another slice of bread and carefully close the jaffle iron and place it on the hot grill.Keep an eye on the jaffle iron by turning it every minute or so.
Toast the jaffles on each side until brown.
Beat the cream until stiff and add the zest of naartjie. Dust the finished jaffles with cinnamon sugar and serve hot with whipped cream.
Cindy-Leigh Nell Kokkedoor & Kokkelina's Kokke
