Ballito’s Aida Gengan has walked away with a R7 500 cash prize for her vegan avocado cheesecake, which she created for the national ‘Add an Avo to an on-trend meal’ student chefs competition held recently.

Gengan, a student at the Capsicum Culinary Studio Durban campus, says she entered the competition – which was open to all culinary students from around the country – to challenge herself and test her abilities: “Also the prize money was tempting!”

So where did the idea come from to create the unusual dish and how long did it take to perfect?

Says Gengan: “Ballito is full of heath conscious people always looking for delicious treats without the guilt and when this competition came about it made me think how I could create a dish that ticks all the boxes and still looks and tastes incredible. This ‘cheesecake’ is not only vegan, but gluten-free, sugar-free and Banting friendly and still tastes amazing! And I got it right on my first try!”

Gengan, who is currently studying for a Professional Chef diploma, says she has always wanted to be a chef and was motivated from an early age watching her mother in the kitchen.

“She’s an amazing cook and can turn even the humblest of ingredients into a feast.”

After she graduates next year, Gengan has big ambitions and dreams of owning her own little boutique restaurant or working in a three Michelin Star restaurant “like French Laundy in San Francisco or Eleven Madison Park in New York.”

And what does she plan to do with her winnings from the competition? “Pay bills,” she laughs, “and treat my child to something special!”

Aida’s Avocado Cheesecake Recipe

Base:
125g pecans
45g desiccated coconut
70g cacao nibs
185g pitted dates
3 tablespoons coconut oil, melted and at room temperature

Mousse:
560g avocado flesh
200ml lime juice
1 teaspoon lime zest
190gr maple syrup
175ml coconut oil melted and at room temp

Method:
Toast the coconut and pecans for 4-5 minutes and blend together with the remaining base ingredients. Press into moulds and refrigerate. Blend the remaining mousse ingredients adjusting the maple syrup and lime juice to your preferred sweetness or tartness. Fill moulds, cover and refrigerate until set. Decorate with sliced avocado and fresh berries.

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