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.

More from Food & Drink

Wednesday, July 8, 2020

From 4th July, pubs will be reopening their doors in the first time for months as lockdown restrictions ease. We’ve gathered some must visit pubs in Kent to revisit

Read more
Tuesday, July 7, 2020

Three Thanet fishermen are supplying fresh fish and shellfish direct from their boats and delivering them to people across the entire Thanet area

Read more

Kent Life’s 2019 Pub of the Year, the Three Mariners, is living up to its top award by helping its community during these difficult times

Read more
Tuesday, May 26, 2020

The farmers’ market has scooped a prestigious award again

Read more
Tuesday, May 12, 2020

‘Kent, sir, everyone knows Kent. Apples, cherries, hops and women,’ proclaims a character in Charles Dickens’ The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more
Friday, May 1, 2020

These Kent restaurants are offering delivery and takeaway services during the lockdown – so keep supporting local businesses while enjoying delicious local food

Read more
Wednesday, April 15, 2020

A new small batch craft gin called Cantium, the ancient Roman name for Kent, truly honours its origins

Read more
Wednesday, April 8, 2020

If The Game Changers is on your self-isolation playlist, you may need to delve into the detail before making any life-changing decisions.

Read more
Monday, March 23, 2020

Recipe by kind permission of Karen Reynolds of Kincott Dairy

Read more

Under new management, The Marquis of Granby has changed its name, transformed its look and brought a fresh, exciting approach to ‘pub classics’

Read more
Kent Life Food & Drink awards. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Most Read

Latest from the Kent Life