At The Manor at Ngorongoro, the secret to an exceptional meal is grown in the back garden. The property’s farm-to-table journey began thanks to the property's unique local climate, allowing them to establish a thriving kitchen garden that now supplies the menu, sustained by organic compost and natural pesticides produced entirely on site. By the time an ingredient reaches the kitchen, it has travelled mere metres from the ground where it grew.
The star of the garden is the year-round strawberry harvest. Picked only when perfectly sun-ripened and moved straight to the kitchen, these strawberries retain a sweetness and fragrance that imported alternatives simply cannot match. The recipe below, Textures of Strawberries, showcases their versatility across a strawberry and lemongrass consommé, white chocolate mousse, baobab meringue, and a blueberry and lime blondie.
Textures of Strawberries
Strawberry & Lemongrass Consommé, Black Pepper Streusel, Meringue, Blueberry & Lime Blondie
Strawberry Mousse
Ingredients:
- 280g White Chocolate
- 300g Strawberry Puree
- 450g Whipped Cream
- 2 tsp Gelatine
Method:
- Melt the white chocolate and strawberry puree together, then add the gelatine and allow to cool completely.
- Once cooled, fold in the whipped cream.
Strawberry & Lemongrass consommé
Ingredients:
- 250g Fresh Strawberries
- 1 cup sugar
- 100ml water
- 4 sprigs of fresh lemongrass
Method:
- Make a sugar syrup with the sugar, water and lemongrass, then strain the mixture over the strawberries.
- Add all the ingredients together in a large mixing bowl and wrap tightly in plastic wrap.
- Place on top of a double boiler and allow to steam until a consommé has been made.
- Strain the liquid and use this as a consommé.
- With the berries blend and use this for the compote.
Meringue
Ingredients:
- 100g Egg Whites
- 200g Icing Sugar
- 2 Tablespoon Corn Flour
- 1 tsp Baobab Powder
Method:
- Mix everything together, being careful to incorporate as much air as possible, then pipe into mini meringues of different sizes
- Bake in oven at 80 degrees until hard, store in an airtight container
Blueberry & Lime Blondie
Ingredients:
- 200g unsalted butter
- 150g white chocolate, divided into 2 parts, roughly chopped
- 300g sugar
- 3 large eggs
- 200g plain flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 125g Blueberry Jam
- ½ tsp lemon zest
Method:
- Heat oven to 180c/fan160c/gas4. Butter, then line, a shallow rectangular tin, approx. 25cm x 22cm.
- Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.
- Use electric beaters to whisk the sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.
- Pour the mix into the tin, then scatter with the rest of the chocolate and the jam. Bake until golden brown and baked through.
