The second chocolate dish this week comes from Gordon Ramsey's "Three Star Chef" book. It is another interesting flavour combination combining carrot and chocolate. This dish was extremely labour intensive and I made it over a couple of days. The liquid centres were from what was basically an ice cube made from cream, white chocolate and a carrot puree. You place a spoonful of the pudding mixture into the dariole moulds and then carefully balance the ice cube in the middle and coat with more mixture. You need to work quickly so the cube doesn't melt and then when you cut it open after baking the gooey inside oozes out. I made the chocolate sorbet myself as well, churning the dark chocolate and cream mixture until the crystals were fine. It was a delicious dessert with the sweetness of the carrots mixing so well with the white chocolate and then balanced by the bitterness of the dark chocolate sorbet. I would definitely make this again despite the long preparation.
No comments:
Post a Comment