Creation Merlot, Cabernet Sauvignon, Petit Verdot
by chef Eleanor Niehaus
- 75 g salted butter
- 170 g dark chocolate
- 3 eggs
- 65 g sugar
- 3 g Maldon salt
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.
- 100 ml Bordeaux-style blend
- 3 leaves gelatine
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
- 1 tbsp fresh thyme
- 1 tbsp poppy seeds
- 1 and a half cup cream
- Juice of half a lemon
- 1 egg white
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.
- 50 ml Bordeaux-style blend
- 50 ml cherry syrup
- 50 g cherries
- 15 g powdered aniseed
Bring to the boil and reduce by one third.
Blend and strain.