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For a non-alcoholic version, replace the vodka with white grape juice or apple juice. Chef Larozaan van Zyl’s profiteroles with biltong mousse Ingredients For the choux pastry 125 ml water ...

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For the biltong mousse: Fry the onion and mushrooms in butter. Once soft and cooked, remove from heat and cool. Add, along with the rest of the ingredients to a mixer and blend until smooth.