Facebook Twitter Contact Us

CREATIONS Inspired 3-Course Meal

CREATIONS-inspired 3-Course Meal

CREATIONS Inspired 3-Course Meal

A pastry chef creates a Lindt CREATIONS Inspired 3-Course Meal.

Have you ever dreamed of eating a chocolate inspired 3 course meal? Well dream no more because we’ve invited Michaela van der Merwe, Pastry Chef de Partie into the Loft to make a starter, main and dessert all inspired by chocolates from the Lindt Creation Range.

Recipe Pack
by Michaela van der Merwe

Lindt CREATIONS-inspired crispy duck
Crispy Duck
Toasted Hazelnuts
Ingredients         Yields 30
50           g              Hazelnuts
                g              seasoning

  • Roast Hazelnuts in the oven to release oils and enhance flavour
  • Allow to cool , and crush or grind, depending on size needed

Beetroot Puree
Ingredients         Yields    20
200         g              Beetroot
20           g              Salt, fine
30           ml           Yoghurt, Bulgarian
                g              Seasoning

  • Dust/Cover in salt and bake in oven at 180 degrees for 2 hours or until soft
  • Cool peel and blend, pass through a drum sieve, add yoghurt, season to taste

Burnt Shallot
Ingredients         Yields 15
2              ea           Onion, Pickling onion or Shallots
40           ml           Vinegar, White Wine
40           g              Sugar, Granulated
10           g              Butter, Fennel Flavoured
5              g              Herbs, Thyme
1              ea           Spice, Bay leaf
2              g              Seeds, Coriander
2              g              Seeds, Mustard
3              g              Sugar, Castor    

  • Combined all the ingredients together in a pot
  • Slowly bring to the boil
  • Simmer for 5 minutes and remove from the heat
  • Leave to cool down in cooking medium
  • Strain the liquid and discard
  • Cut the onion in half, vertically
  • Remove the husk from both sides
  • In a hot pan lined with butter place the cut side down and allow to caramelised
  • Turn over season to taste and finish in oven

Duck Chocolate Jus
Duck Stock
Ingredients         Yields    20
2              ea           Bones, Duck Carcasses (all the you have)
100         ml           Wine Red
1000       ml           Water
200         ml           Juice, Tomato
100         g              Merepoix
3              ea           Tomato roasted
2              g              Herb, Rosemary
2              g              Peppercorns
1              ea           Garlic, Bulbs
1              ea           Spice, Bay leaf
80           g              Mushroom, Trimmings
50           g              Lindt Chocolate
1              ea           Spice, Cardamom, Toasted
1              ea           Spice, Star Anise, Toasted
2              g              Seeds, Cumin, Toasted
2              g              Seeds, Coriander, Toasted
4              g              Herb, Thyme
4              g              Herb, Rosemary
For The Jus
500         ml           Duck Stock
80           ml           Red Wine
30           ml           Glucose Syrup, if unavailable, a little butter for sheen at the end

  • Roast Bone in the oven until golden brown, drain off excess fat, deglaze with wine
  • In a heavy based pan, add merepoix, herb, peppercorn, garlic, bay leaf  and mushroom
  • Sautee vegetables until they are caramelized then add the roasted tomato
  • Deglaze with the wine and then reduce by evaporating the alcohol
  • Add the bones, spices and herbs and cover with cold water and allow to simmer for 3-6 hours on allow heat
  • Stain twice through a fine chinoise or muslin cloth
  • For The jus
  • Reduce the red wine until it is syrupy but not burning
  • Add the stock , spices and glucose and reduce
  • Skim the foam and keep on checking until it has reduce to a pourable consistency, season to taste
  • Add lindt chocolate on low heat before serving, to ensure pungent flavour

Beetroot Salad
Ingredients         Yields 30
1              ea           Beetroot. Medium size
1              ea           Garlic Clove
1              ea           Lime or lemon
15           g              Herb, Parsley or Coriander
30           ml           oli, olive
                g              Seasoning

  • Brunios, (equal and fine dice 4mm), Crush Garlic to a puree
  • Mix in a bowl, juice, seasoning, crushed garlic, beetroot and finely chopped herbs
  • Allow mix to stand, until crisp and al dente

Duck Breast
2              ea           Duck Breast, trimmed Skin on
5              g              Spice, Cumin
5              g              Spice, Coriander
2              g              Seeds, Mustard
2              g              Pepper, black ground
3              g              Spice, Turmeric

  • Season Duck breast flesh side only with the spice mix and render fat in a black pan on medium heat, drain fat until the fat is rendered
  • Seal flesh side , season and add butter cook for about 6 minutes until perfectly pink


Lindt CREATIONS-inspired farmed trout
Farmed Trout
Green Asparagus
200         ml           Water
5              g              Salt
10           g              butter
2              ea           Asparagus
10           g              Herbs, Parsley Chopped
G             Seasoning

  • Clean Asparagus, and trim spears the bottom of to create a ribbon trim
  • Blanch Asparagus until aldente and place in ice water  to refresh
  • On service pan fry and season per order.

Oyster Cream
50           g              Oysters, pouched
10           ml           Oil, olive
100         g              Onions, sliced
5              g              Garlic, chopped
5              g              Fennel, chopped
20           g              Potatoes, peeled and chopped
5              ml           Pernod, liquor
50           ml           Cream
50           ml           Milk, full cream
50           ml           Fish stock
50           ml           White wine stock

  • In a medium pot sauté the onions in the olive oil and butter.
  • Add the garlic, fennel then potatoes and caramelize.
  • Add the pernod and reduce then the cream, milk, fish stock and white wine stock and cook until all the vegetables are soft. Add 200g of the oyster meat and take off the heat.
  • Blend and strain through chinoise and check seasoning.

Oyster emulsion
Ingredients         Yields 20
20           ea           Oyster, fresh and raw opened with a oyster knife, be careful please
10           ea           Egg yolks
10           g              Salt, flakes
5              g              Pepper, black
5              ml           Mustard, Dijon
10           ml           Lemon juice
10           ml           Rice, vinegar
500         ml           Oil, canola
Orange Gel
100         g              Orange Segments
250         ml           Apple Juice
10           g              Agar Agar

  • Blend the Orange segments and the apple Juice, and strain to a stock pot
  • Bring to the boil and Wisk in agar gar and cook for 3 minutes
  • Set in the fridge and blend in gel
  • Pass through drum sieve

Pickled Mushrooms
20           g              Shemiji Mushrooms, Cut off the stalk
50           ml           Pickling Liquid
                g              Seasoning
For Pickling Liquid
100         ml           verjus
10           ml           vinegar, rice
50           ml           water
5              g              lemon grass
5              g              ginger
5              g              garlic
1              ea           lime zest
5              g              sugar, castor
2              g              salt, fine
1              ea           vac bag
5              g              herb, thyme

  • Combined all ingredients and bring to the boil, take off heat allow to infuse


  • Ensure Mushroom are clean, toss in the pickling liquid until consistency desired, season to taste

Lemon Vinaigrette
20           ml           Lemon Juice
90           ml           oil, olive extra virgin
10           ml           White wine vinegar
5              ml           Honey
0.5          ea           Garlic, Clove
5              ml           Mustard, Dijon 
                g              Salt, Khoisan
                g              Pepper, White

  • Wisk all ingredient in a mixing bowl , place in a sanitized squeeze bottle for service

Farmed Trout
2              ea           framed trout fillets
                g              seasoning
10           ml           oil, olive or butter
                Ea           garlic and thyme optional

  • Season and run skin with a little oil, place in hot or skin will stick.
  • Allow to cook until golden brown and flip it over season as required
  • Trout should take 4 to 5 minutes, depending on doneness
  • Place in oven for well done

 Lindt CREATIONS-inspired chocolate tart
Chocolate Tart
Poached Cherries
Ingredients         Yields 20
1              ea           Poached Cherries
150         ml           White wine vinegar
150         g              Caster Sugar
100         g              Dried sultanas
10           g              Salt, Khoisan

  • Bring the vinegar, water, and sugar up to a boil.
  • Pour over the cranberries and leave to hydrate for an hour before transferring to a vacuum bag.

Cherry Puree
1              ea           Cherries, black, tinned
400         g              Sugar, caster

  • Bring to a boil to dissolve sugar, allow to get correct consistency, blend and pass liquid through sieve

Cherry Gel
750         ml           Cherry Puree
8              g              agar agar

  • Bring puree to the boil add agar , allow to set and blend , pass through sieve

Vanilla Mousse
Ingredients         Yields    20
150         ml           Milk, full cream
115         ml           Cream, heavy
85           g              sugar, castor
100         g              sugar, castor
1              ea           vanilla pod
120         g              egg, yolks
2              ea           sheet gelatine
250         ml           heavy cream
100         ml           egg whites
100         ml           sugar, granular

  • Prepare englasie with milk, cream , sugar and yolks
  • Add vanilla cook to coat back of the spoon
  • Add gelatin to warm anglaise and strain
  • Cool to room temperature
  • Whip cream to soft peak and fold into anglaise
  • Prepare French meringue and fold into mix
  • Anaglise must cool before folding in whipped cream and meringue
  • .

Chocolate Tart (flourless)
600         g              Lint Chocolate
300         g              Butter, Unsalted
12           ea           egg yolks
12           ea           egg whites
200         g              sugar, caster     

  • Melt butter over medium to hug heat
  • Add chocolate in small pieces stir until smooth
  • Add yolks to chocolate stir until smooth
  • Whip egg whites and sugar until stiff peak and then fold into mixture
  • Spray cake tin with spray and cook, line with wax paper
  • Bake at 180 degrees Celsius for 18 minutes
  • Remove from oven to counter top
  • Refrigerate before portioning

Lindt Official website: lindt.co.za
Facebook: Lindt Chocolate - South Africa
Twitter: @LindtSA

What's Trending

DJ Coach
# 2
Kim Jayde
# 3

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Have your say

What would you like to see on our Lockdown Show?
Simple recipes
Celeb interviews
Interviews with health experts
Current affairs
Ideas for activities with kids

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express