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Recipe of the month: textures of chocolate and rhubarb

PUBLISHED: 18:55 28 March 2014 | UPDATED: 18:57 28 March 2014

Textures of chocolate and rhubarb

Textures of chocolate and rhubarb

Archant

By Tom Biddle, head chef at Tudor Park, the venue for the 2014 Kent Life and Kent on Sunday Food and Drink Awards

Ingredients

For the white chocolate mousse

(makes eight portions)

3 whole eggs

50g caster sugar

3.5 gelatine leaves

50ml hot water

190g white chocolate, melted

250ml whipping cream, whipped until soft peaks

Method:

Beat the eggs and sugar together in a bowl until light and fluffy. Soak the gelatine in cold water until soft. Put the 50ml of hot water into another bowl and add the softened gelatine, stirring until dissolved. Pour in the melted chocolate and mix.

Fold the chocolate mixture into the eggs and sugar, then fold in the whipped cream. Pour into moulds of your choice and leave to set in the fridge. Turn out of the moulds to serve.

Tom’s tip: At Tudor Park we use flexible moulds and freeze batches of the mousse. Popping the mousse out of the moulds while still frozen ensures that their shape stays perfect. Defrost before serving.

For the Biscotti:

(makes 20-30, depending on size)

500g plain flour

65g caster sugar

2 tsp baking powder

3 whole eggs

Cranberry juice – enough to moisten the dough – up to 50ml

100g chopped nuts

Method

Place all the ingredients, except the cranberry juice, in a bowl and mix together. Add enough juice, a tablespoon at a time, to soften the dough and make it pliable. Roll the dough into log shapes. Place on a tray lined with greaseproof paper and bake for 20-25 minutes fat 160˚C. Remove from the oven and, while still warm, slice thinly into circles. Place the thin circles on the baking sheet again and bake for a further 20 minutes at 120˚C until dry and crisp.

How to roast rhubarb:

Wash and cut the rhubarb into batons, sprinkle with brown sugar and drizzle with honey to taste and place in a preheated oven for 160˚C for about 10 minutes until softened but still holding its shape.

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