This is the perfect recipe if you’re looking for a rich, indulgent pud that is the perfect way to wow your guests with an intense chocolate hit…enjoy!
Preparation time: one hour. Serves six.
You’ll need:
500ml double cream
400g fresh cherries
160g dark chocolate (at least 70% cocoa)
120g castor sugar
100ml water
85ml milk
75g feuilletine flakes
8 x egg yolks
1 x teaspoon cocoa powder
1 x tablespoon blanched, skinned chopped hazelnuts
1 x vanilla pod
Little extra sugar for glazing
Cherry liqueur
What you need to do:
- Preheat the oven to 130c and line six 8cm round ramekins with cling film
- Beat the egg yolks along with half of the castor sugar and the cocoa powder
- Add the double cream, milk, remaining sugar and ½ the vanilla pod to a saucepan and simmer gently
- Whisk the hot mixture for one minute and then slowly add it to the egg yolk mixture whisking constantly. Strain using a fine sieve and pour the mixture equally into each of the ramekins.
- Place in the oven on a middle shelf and bake for 30 – 40 minutes
- Melt the dark chocolate in a bain-marie and add the chopped and blanched hazelnuts
- Add feuilletine flakes (ginger snaps) to the melted chocolate and mix together with the hazelnuts ensuring everything is completely coated in chocolate
- Lay out two large sheets of greaseproof paper and empty the mixture onto one. Place the other sheet on top of the mixture and roll out with a rolling pin so it’s no more than ½cm thick.
- Place in the fridge for around an hour until set
- De-stone the cherries and place in a saucepan. Add the water, cherry liqueur remainder of the vanilla pod, along with the rest of the sugar. Bring to a gentle simmer for five minutes and then remove from the heat and leave to infuse
- Cut an 8cm round disc from the rolled out chocolate and hazelnuts and place on a plate.
- Remove the brûlée from the ramekins, sprinkle the top with sugar and caramelise using a blow torch.
- Place each brûlée on top of a chocolate and hazelnut disc in the centre of the plate and spoon the poached cherries around
Serve and enjoy the culinary compliments that are sure to come your way from some very satisfied diners…
All the best and hope to see you soon,
Martin
To book your table please email or call 01594 833046
A Fish Out Of Water 