From the Kitchen: Simbithi Scene Summer 2018

Are you one of those people who – no matter how full you are after a meal – always seems to find room for dessert? Yes?

Then, you are going to fall rapturously in love with Chef Daryn’s creation for this edition: the Chocolate Parfait is an absolute showstopper, which will keep your guests talking for weeks after you serve it at Christmas dinner.

Do give it a try, and send us a few photographs of your attempts!


  • 7 egg yolks
  • 125g icing sugar
  • 200g dark chocolate
  • 300g butter
  • 100g cocoa powder
  • 175g icing sugar
  • 500ml cream, whipped


  1. Melt the chocolate in a double boiler.
  2. In another bowl, cream together the egg yolks and 125g icing sugar.
  3. In a sauce pan, gently melt the butter and cool slightly. Add the cocoa powder and 175g icing sugar. Stir to remove any lumps.
  4. Add the melted chocolate to the egg yolk mixture and then add the melted butter mixture. Work quickly, as the mixture will begin to thicken.
  5. Quickly fold in the whipped cream.
  6. Place in moulds and leave to set.

Granadilla Mousse



  • 1 cup cream
  • 375g condensed milk
  • 1 cup granadilla pulp
  • 1 tbsp powdered gelatin, soaked in 60ml water
  • 2 egg whites, whipped until stiff
  • 2 ml salt



  1. Whip cream until soft peaks form. Fold through condensed milk and pulp until well combined.
  2. Heat gelatin until melted and whisk into cream mixture.
  3. Whisk egg whites and salt to soft peak stage and fold into granadilla mixture. Pour into serving dishes and set in the fridge for 2-3 hours before serving.
  4. Serve topped with extra granadilla





Garnish – Chef’s Tip

Play around with, nuts, berries, edible flowers, chocolate discs or tuilles; imagination is the key! I use clear transparency paper or a silicone sheet to mould my chocolate. If you have neither the time nor chef’s hands… store bought wafers will also suffice. I won’t tell anyone if you don’t.