Mark Best: Chocolate chantilly with raspberry-poached rhubarb
Search for similar recipes...
Serves
6
Cooking Time
Prep time 20 mins, cook 1 hr (plus chilling)
|
270 gm
|
dark couverture chocolate (70% cocoa solids), coarsely chopped
|
|
100 gm
|
(about 1 punnet) raspberries, to serve (see note)
|
| Raspberry-poached rhubarb |
|
1 bunch
|
rhubarb with thick stalks (about 450gm)
|
|
200 gm
|
(about 2 punnets) raspberries (see note)
|
|
250 gm
|
caster sugar
|
|
1
|
Combine chocolate and 230ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and well combined (3-4 minutes). Place bowl over a bowl of iced water and whisk steadily until chocolate thickens and increases in volume (4-5 minutes). Refrigerate, covered, until required.
|
|
2
|
Meanwhile, for raspberry-poached rhubarb, trim leaves and white ends from rhubarb (discard). Wash well, dry, then peel each stalk with a vegetable peeler. Place peelings in a large heatproof bowl with raspberries and sugar (reserve stalks). Cover bowl tightly with plastic wrap and place over a saucepan of simmering water until a red juice forms (40-45 minutes).
|
|
3
|
Strain juice through a fine sieve into a 2 litre-capacity wide saucepan. Do not press solids through (discard solids). Cut reserved rhubarb into 9cm lengths, add to pan and simmer over low heat until just tender (6-8 minutes). Do not boil. Transfer rhubarb and juice to a container and refrigerate until chilled (30-40 minutes). Before serving, gently toss with raspberries to combine.
|
|
4
|
Form six quenelles of chocolate with a large, hot spoon and place each in a serving bowl. Divide a little rhubarb and raspberry mixture among bowls, drizzle with rhubarb juice to taste and serve with extra rhubarb and raspberries to the side.
|
Note If fresh raspberries are unavailable, use frozen ones. Use Valrhona chocolate if available.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.
Drink Suggestion A Kir Royale made with crème de cassis and a very dry sparkling wine.
RECIPE Mark Best
PHOTOGRAPHY Jason Loucas
STYLING Geraldine Munoz
DRINK SUGGESTION Max Allen