What a great way to start a weekend. Who says you can’t have ice-cream for breakfast!
I was recently invited to an Ice Cream and Breakfast pairing, prepared by The Creamery and Capsicum Cape Town Patisserie students at their Culinary Studio in Salt River. And boy oh boy was it a treat!
I wasn’t very excited about the time though. It started at 07:30 am. Yes, 7 in the morning, you’re eyes aren’t deceiving you! Gosh normally by that I would have snoozed my alarm about 5 times and I’d still be under the covers. But nothing wakes this owl like a food pairing-Breakfast nogal!
3 cups of coffee later, a friend of mine and I drove to Salt River for what would be one of the best foodie experiences I’ve had in a while. We got to taste 3 different bite size nibbles.
First on the taste board was a yummy yum creation by Ayesha Suliman, which paid homage to the occasional breakfast on the go, a habit of which we have all been guilty of at some point in our lives. Breakfast on the go—we have all done it—in  the car, on a train, at work…
The dish was a smart play on a Macon and Egg sandwich. A mini French toast brioche, buffalo mozzarella, macon crisp, coffee marshmallow and black salt paired with Sweet Cream ice cream.
All the elements within the dish worked well together; all the different textures and the balance between sweet and piquant. The pinch of black salt added a contrast to the sweetness of the sweet cream ice cream, which is one of the flavours which is available all year round at The Creamery.
The Second dish was a classier take of a sammie we all grew up loving—PB&J. To this day I can never say no to the perfect combination of a sweet/ salty Peanut Butter and Jelly sandwich. Even though I’m allergic to peanuts!
The relationship of Peanut Butter and Jelly is an old one. Like French fries and ketchup, peanut butter and jelly is a match made in foodie heaven. They belong together. PB&J definitely checks all my gustatory delight boxes!
Mini Doughnuts, peanut butter ice cream and strawberry jelly! Made by Shouneez Domingo, mother of 3, who decided to take the classic route and made something that even her kiddies would enjoy. I think she may have reinvented the classic PBJ sandwich. Everything was made from scratch including the jam! And the peanut butter ice cream brought out all the individual flavours and added a buttery flair to the entire dish.
It was creamy, sweet, smooth, and rich but it lacked that bit of crunch that would have elevated the dish onto the next level!
Last but not least was the healthier breakfast option which was presented by Sarah Jane Hudson (who was standing in for Rozanne Du Bruyn).
Yoghurt panna cotta with strawberry, wild rocket, granola crunch and dried mangoes, finished off with a coconut lime swirl ice-cream.
You know me, I can never say no to a panna cotta. It had a proper consistency and a melt-in-the-mouth texture. Light, fruity, smooth, and almost like a soft set pudding. Spot on!
I loved the moment of dipping a spoon into the creamy small bowl of panna cotta and taking a bite of the cold ice cream as well. Excuse me while I wipe the drool off my face!
The winning dish by majority of votes was Miss Ayesha Suliman’s decadent French brioche dish. It was a tough decision but the tasting panel (including myself) fell in love with Ayesha’s take on breakfast. I think it was the crisp Macon that nailed the victory!
I left the Capsicum Cooking Studio with a happy tummy and smile on my face.
Many thanks to the young budding chefs at Capsicum Cooking school and the folks at The Creamery—always a pleasure! The 3 young culinary students did a great job. They all get 10 points from me for presentation, taste and creativity!
All the ice creams were catered by The Creamery. Who have recently opened a new store in Salt River, a block away from Capsicum Cooking Studio.
Look out on Capsicum’s website for their next foodie experience events and tips and tricks on how to be a better cook! The culinary school offers a variety of programmes, including pastry courses, chocolate courses and cooking courses!
 
DETAILS:
The Creamery
Newlands | Mouille Point | Salt River
021 447 7690
.
263 Victoria Rd, 6th Floor, Rex Trueform Office Park, Salt River
Words & Images by Lee Lebotsa
The post Ice Cream and Breakfast appeared first on .
more on morethanfood.co.za
