Creation Merlot, Cabernet Sauvignon, Petit Verdot

by chef Eleanor Niehaus

Ingredients

  • 75 g salted butter
  • 170 g dark chocolate
  • 3 eggs
  • 65 g sugar
  • 3 g Maldon salt

Method

Melt the butter and chocolate together.
Whisk the eggs, sugar and salt together till ribbon stage.
Add the chocolate to the egg mix by slowly folding it in.
Pour in prepped moulds.
Bake at 175° C for 15 – 20 minutes till the knife comes out clean.
Turn out on cooling rack.

Bordeaux Jelly

Ingredients

  • 100 ml Bordeaux-style blend
  • 3 leaves gelatine

Method

Soak gelatine in water whilst heating up 30 ml of the wine.
Transfer soaked leaves to the heated wine.
When the leaves have dissolved, add the last 70 ml wine and stir till mixed.
Strain the jelly into your mould and set in the fridge.

Sour Cream, Thyme and Poppy Seed Sorbet

Ingredients

  • 1 tbsp fresh thyme
  • 1 tbsp poppy seeds
  • 1 and a half cup cream
  • Juice of half a lemon
  • 1 egg white

Method

Heat the cream with the thyme till infused.
Cool down and strain off the thyme leaves.
Add lemon juice and poppy seeds to the thyme cream and mix thoroughly.
Pour the mix into sorbet machine and churn.

Cherry Compote

Ingredients

  • 50 ml Bordeaux-style blend
  • 50 ml cherry syrup
  • 50 g cherries
  • 15 g powdered aniseed

Method

Bring to the boil and reduce by one third.
Blend and strain.

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