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April 2019

Cherry Delight

The Table Bay's Pastry Chef, Lee-Andra Govender entered the culinary field for her love of sweets. Since joining Sun International's five-star hotel at the Victoria & Alfred Waterfront, she has rejuvenated the indulgent High Tea and regularly places new gems on the menu to keep it fresh.

In April 2019, her decadent Cherry Delight takes pride of place in the cast of delicious cakes and desserts at High tea. Another highlight is the Guava and Vanilla dessert, a delectable combination of sweet pastry, jaconde sponge, vanilla mousse, guava Szechuan pepper mousse and poached guava. Chocolate lovers will find sanctuary tucking into what Govender calls "The Cherry".

There is also something for coffee enthusiasts, the Espresso Blonde Brownie, and for those who enjoy the age old favourite of Lemon Meringue, but with a twist. The high tea is a feast for the senses, with a colourful array of macarons and homemade bon bons, as well as a journey of textures.

INGREDIENTS (serves two)
  • 38ml water
  • 125g castor sugar
  • 7g glucose
  • 75g egg yolks
  • 375g fresh cream, whipped to medium peaks
  • 213g dark chocolate, melted chocolate brownie, portioned
  • 150g cocoa butter
  • 150g dark chocolate discs
  • 50g dark chocolate discs, melted, piped into stick shapes
  • Amerena cherries
METHOD
  1. Whip egg yolk till pale in colour, fluffy and doubled in volume.
  2. In a small sauce pan, bring to boil the water, sugar and glucose until it reaches 114°C.
  3. Whip the fresh cream to medium peaks and melt chocolate discs in a bowl over simmering water.
  4. Pour the sugar syrup into the egg mixture while continuously mixing.
  5. Whip the egg mixture till it has cooled down.
  6. Lastly fold in the cream and melted chocolate into the egg mixture. Mix till incorporated.
  7. Pipe chocolate mousse into the apple mold half way up. Layer with Amerena cherries, chocolate brownie and close off with more chocolate mousse.
  8. Tap the mold to remove air bubble, freeze till completely frozen and unmold.
Watch How it is Made

High Tea is served in the hotel’s lofty lounge from Monday to Sunday. To accommodate demand, two sittings are staged; the first is 14h00 to 15h30 and the second at 16h00 to 17h30. The price for the full high tea experience is R320 per person. The Sinful Delight option is priced at R200, offering guests the choice of sweets and cakes from the dessert buffet only.

Booking is essential.
Email TableBayDining@suninternational.com or call +27 21 406 5988.