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- 270 g chocolate coverture, 70% cocoa fat
- 230 ml water
- 1 bunch rhubarb
- 2 punnets raspberries
- 250 g castor sugar
Trim the leaves from the rhubarb and the white ends from the stalk. Wash well and dry. Peal each stalk with a vegetable peeler over a large mixing bowl and keep the peelings in reserve. Cut the rhubarb into 10cm lengths and reserve. Add the raspberries and sugar to the rhubarb peelings.
Tightly cover the bowl with Clingfilm and place over a simmering pan of water for 45 minutes. The ingredients will form a limpid red juice. Carefully strain the juice into a heavy based 2lt saucepan.
Add the rhubarb and place the pan onto a low flame. Simmer slowly until the rhubarb is just tender.
Do not boil as it will destroy the colour of the jus and turn the rhubarb to mush.
Transfer the rhubarb and juice to a suitable container and refrigerate.
Choose 6 large deep-dish plates. Place a large even shaped scoop [quenelle] into each plate using a hot serving spoon. Garnish the chocolate with 6 stalks of rhubarb and pour a little of the poaching juices into each plate.
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Still scratching my head… something odd happening here and not even a photograph. Did you actually make this? The rhubarb part sounds ymmo