Issued by: GC Communications on behalf
of: Pongrácz
Spoil the most
important person in your life this Mother’s Day and make her day sparkle with
luxurious flutes of Pongrácz over high tea.
Pongrácz is the
perfect accompaniment with decadent high tea treats whether you take your mom
to a 5-star establishment or better still, invite her to your home and surprise
her with your own scrumptious high tea delights. With its distinctively shaped
bottle, Pongrácz Brut stands out from the rest with a long, lingering palate of
foamy black fruit. The blushing Pongrácz Rosé is a classically dry Cap
Classique with luscious blackberry flavours and delicate yeasty notes. If you
really want to dig deep and spoil your mom with the ultimate Cap Classique, the
prestige cuvée, Desiderius, in
its sophisticated signature fluted bottle and chic gift pack will make her feel
truly special.
Delicately crafted
sweet treats go beautifully with all these singularly noble Pongrácz Cap
Classiques. To help you create a memorable high tea you and your mom can
treasure, try these recipes to get your started:
Pongrácz
jelly
Serves
6
15
ml (1 tbsp) gelatin powder
75
ml (5 tbsp) cold water
125
ml (½ cup) castor sugar
Grated
zest of 1 lemon
200
ml cold water
430
ml (1 ¾ cup) Pongrácz Brut
1.
To sponge the gelatine, sprinkle the gelatine over the 75 ml cold water and set
aside for 5 minutes.
2.
Place the sugar, lemon zest and 200 ml water in a saucepan over medium-low heat.
Stir until the sugar has dissolved. Increase the heat to medium and simmer for
2-3 minutes.
3.
Remove from the heat and set aside to cool slightly. Strain the syrup through a
sieve to remove the zest.
4.
Place the gelatine for 1 minute in the microwave on the defrost setting or
until melted. Combine the syrup, Pongrácz and gelatine in a bowl and divide
into serving glasses. Place in the fridge for 3-4 hours or until set.
Berry tartlets
Makes 8 medium and 20
small bite sized tartlets
Pastry:
225 g butter
200 g castor sugar
2 large eggs
500 g flour
For the filling:
180 ml (¾ cup) cream
5 × 80 g slabs white
chocolate, coarsely chopped
100 g raspberries
200 g strawberries
45 ml (3 tbsp) warm
apricot jam
1. For
the pastry; cream the butter and sugar in a food processor until pale and
fluffy. While the motor is still running, add the eggs, one at a time. Mix
until well incorporated. Add the flour and blend until it forms a workable
dough. Cover in plastic wrap and refrigerate for 1 hour.
2. Preheat
the oven to 180 °C. Press the pastry into 8 tartlet tins and refrigerate for 30
minutes. Blind bake for 10-12 minutes or until golden and cooked. Set aside to
cool down.
3. For
the filling; bring the cream to a boil in a small saucepan. Pour it over the
chocolate and stir until smooth. Cover and refrigerate for 30 minutes.
4. Whisk
the mixture, using an electric mixer until light and fluffy. Spoon it into the
tartlets and top with raspberries and strawberries. Brush the fruit with
apricot jam and serve.
Choux pastry filled
with Pongrácz cream
Makes 40 choux balls
For the choux:
150 g cake flour,
sifted
300 ml water
120 g butter
4 eggs
For the filling:
250 ml (1 cup)
Pongrácz Rose
30 ml (2 tbsp) castor
sugar
500 ml (2 cups) cream
For the glaze:
375 ml (1 ½ cups)
icing sugar
1 egg white
A few drops food
colouring
1. For
the choux; preheat the oven to 200°C and line a baking tray with baking paper.
2. Place
the water and butter in a medium saucepan. Cover with a lid and bring to the
boil. Remove from the heat and add all the flour to the saucepan.
3. Stir
until the mixture comes away from the sides of the pan and a ball forms. Set
aside for 5 minutes to cool slightly.
4. Lightly
whisk the eggs together. Using a wooden spoon gradually beat in the eggs until
well combined and the dough is smooth and glossy.
5. Spoon
the dough into a piping bag fitted with a 1 cm plain nozzle. Pipe the dough, 2
cm apart, into R5 coin shapes, on the prepared baking paper. Use a fork, dipped
in water, to flatten the tips of the balls a little to ensure even rise.
Sprinkle a little bit of water over the baking tray.
6. Increase
the oven temperature to 220°C and place the pastries in the oven. As soon as
the pastries stop rising (about 10 minutes) lower the oven temperature to 180°C
and bake for a further 20 minutes or until golden and crisp. Remove it from the
oven and make a small incision on the bottom of each pastry using a toothpick
or testing needle.
7. Switch
off the oven and place the pastries back in the oven to dry out. Place on a
cooling rack and set aside until cold.
8. For
the filling; place the Pongrácz Rose and sugar in a small saucepan over
medium-high heat. Bring to the boil and cook for 5-6 minutes or until syrupy.
Set aside to cool down. Whip the cream until stiff peaks forms and slowly add
the chilled Pongrácz syrup. Spoon into a piping bag fitted with a 0,5 cm plain
nozzle.
9. For
the glaze; combine the icing sugar and egg whites in a small bowl until smooth.
Divide into 2 bowls and colour according to your preference.
10. Make a
0,5 cm hole at the bottom of each pastry and pipe the Pongrácz cream into each pastry. Spread 5 ml
glaze on top of each choux and place on a wire rack to harden slightly.
The Pongrácz Brut and
Rosé are available nationwide and sell at around R100 and R120 respectively. The
award winning Desiderius is available at selected fine wine stores from around
R350 per bottle.
For more information, visit www.pongracz.co.za, join their Facebook page at http://www.facebook.com/PongraczCapClassique or follow them on Twitter @pongracz.
For more information, visit www.pongracz.co.za, join their Facebook page at http://www.facebook.com/PongraczCapClassique or follow them on Twitter @pongracz.