By Chef Warrick Taylor

To be paired with 2014 Creation Sumac Grenache

Ingredients

  • 3/4 cup pomegranate juice
  • 1/4 cup pomegranate seeds
  • 5 tablespoons cream
  • 1 1/2 cup 70% dark chocolate
  • 60 g unsalted butter
  • cocoa powder to dust
  • 4 ripe plums
  • 40 g demerara sugar
  • 40 g dates chopped
  • 20 g pomegranate seeds
  • 100 ml cream
  • 20 g sugar

Method

Truffles

  1. In a pan combine the pomegranate juice and cream, and heat.
  2. Add melted dark chocolate and stir.
  3. Add the cubes of butter and mix until the mixture is smooth and shiny.
  4. Let set overnight at room temperature.
  5. Use a spoon to scoop the mix onto a tray.
  6. Roll each one and coat in cocoa powder.
  7. On serving, garnish with pomegranate seeds.

Plums

  1. Pre-heat oven to 180° C.
  2. Cut plums in half.
  3. Sprinkle with sugar and roast for 10 minutes.
  4. Serve warm.

Cream

  1. Whip cream and sugar together.
  2. Fold in dates and pomegranate.
  3. Spoon over the plums.

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