Patissiere Danielle Postma tops ice cream

Postma’s establishment Moemas, is a culinary landmark in Johannesburg, famed for it’s array of gourmet delights.

She was invited to present an intimate master class on dessert making to celebrate the launch of Magnum’s Red Velvet Cupcake ice-cream.

Postma was charged with customising some of the toppings which form part of Magnum Joburg’s decadent topping selection.

While reminiscing about her career in food, Postma effortlessly prepared two red velvet-inspired dessert creations using Magnum’s Red Velvet ice-cream and various toppings from her kitchen at Moemas, which included smooth and delicious cream cheese icing, the infamous chocolate brownie, red velvet macaroons, crumbled red velvet cupcakes, honeycomb, salted caramel sauce, decadent dark chocolate sauce and a slab of white chocolate – all ingredients she believed were best at complimenting the flavour of the red velvet ice cream.

Postma captivated the audience as she spoke of her experiences in London where her first job was at the restaurant Baker & Spice. World-renowned food guru Yotam Ottolenghi was her head chef and she said she loved every second of her time in charge of the kitchen.

After the demonstration, participants had a bash at making their own desserts, with some serious competition and creative flair on display.

With Postma as the main judge, three winners were chosen, each receiving a prize of a breakfast for two at Moemas.