{"id":22586,"date":"2016-01-28T13:50:58","date_gmt":"2016-01-28T13:50:58","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=22586"},"modified":"2016-01-28T14:09:43","modified_gmt":"2016-01-28T14:09:43","slug":"dark-chocolate-blackberries-and-rhubarb-dessert","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/dark-chocolate-blackberries-and-rhubarb-dessert\/","title":{"rendered":"Dark Chocolate, Blackberries and Rhubarb Dessert"},"content":{"rendered":"

\"Reliance<\/a>\"Chef-Mike-camphors\"
\nWe recently took\u00a0a wander around the gardens of Vergelegen with Executive Chef Michael Cooke<\/a><\/strong>. Our journey took us across this vast estate and ended with us in the kitchen as chef Michael plated a special dessert, using\u00a0ingredients picked straight from the garden. If you’re up for a challenge, recreate a version of this stunning dish with the recipe below \u2013 this is one that will\u00a0really flex your culinary muscles! This stunning dish, which comprised blackberries, rhubarb, elderflowers and fennel picked from the garden, is designed to resemble a dewy blackberry bramble bush. It is a masterpiece that will wow! If you’re not up to recreating this just yet, how about visiting Camphors Restaurant at Vergelegen<\/a><\/strong> where you can try this gorgeous dessert, and other amazing dishes, using fresh picked ingredients, from Chef Michael and his team.<\/p>\n

Serves:<\/strong> 4
\nDifficulty:<\/strong>\u00a0difficult
\nPrep time:<\/strong>\u00a02 hours + setting time
\nCook time:\u00a0<\/strong>45 minutes + overnight drying<\/p>\n

Chocolate Cream
\n<\/strong>63 g good quality dark chocolate
\n15 g castor sugar
\n65 g cream
\n1 g gelatine leaves, softened in cold water<\/p>\n

Praline Cream
\n<\/strong>20 g milk
\n100 g cream
\n100 g praline paste (or substitute with nut butter instead)
\n1 g gelatine leaves, softened in cold water<\/p>\n

Rhubarb Custard
\n<\/strong>2 stalks of rhubarb, chopped
\n40 ml grenadine
\n300 ml water
\n50 g castor sugar
\n200 g cream
\n2 g egg yolks
\n30 g castor sugar
\n1 g gelatine leaf, softened in cold water<\/p>\n

Chocolate Discs
\n<\/strong>50 g castor sugar
\n22 g water
\n36 g glucose
\n60 g almonds
\n100 g dark chocolate<\/p>\n

Chocolate Soil
\n<\/strong>62 g icing sugar
\n62 g ground almonds
\n36 g cake flour
\n25 g cocoa powder
\n32 g butter
\n1 g salt<\/p>\n

Vanilla and Cocoa Meringue \u2018Twigs\u2019
\n<\/strong>70 g egg white
\n80 g castor sugar
\n1 tsp (15 ml) vanilla paste
\n20 g cocoa powder, sifted<\/p>\n

Frosted Fennel Fronds<\/strong>
\na handful of fresh fennel fronds
\n1 egg white
\n50 g castor sugar<\/p>\n

To Assemble
\n<\/strong>praline cream
\nrhubarb custard
\nchocolate cream
\n4 chocolate discs
\n40 vanilla and cocoa meringue \u2018twigs\u2019 (approx. 10 per plate)
\nchocolate soil
\n200 g\u00a0fresh blackberries
\nfrosted fennel fronds
\nedible flowers\u00a0<\/strong><\/p>\n

4 scoops of berry sorbet<\/p>\n

Chocolate Cream
\n<\/strong>Break the chocolate into pieces and place in a bowl with the castor sugar. Heat the cream in a saucepan until boiling, add the softened gelatine, remove from the heat and pour onto the chocolate. Mix until smooth. Cover and refrigerate until set. Once set, place into a piping bag fitted with a small round nozzle.<\/p>\n

Praline Cream
\n<\/strong>Add the milk and cream to a saucepan and bring up to the boil. Once it has boiled, add the softened gelatine and stir until it has dissolved. Add the praline paste (or nut butter) and whisk until incorporated. Pour the mixture into a blender and blend until smooth. Pour into a small tray and leave to set in the fridge. Once set, place into a piping bag fitted with a round nozzle.<\/p>\n

Rhubarb Custard
\n<\/strong>Combine the rhubarb, grenadine, water and castor sugar in a saucepan and simmer over a low heat until the rhubarb is soft. Increase the heat to boiling and reduce until the mixture reaches the consistency of jam. Blend the rhubarb jam until smooth.<\/p>\n

For the custard, heat the cream in a saucepan until simmering. Using a stand mixer, whisk the egg yolks and sugar together until pale in colour. Slowly pour the warm cream into the beaten egg and sugar mix, whisking to incorporate. Return the mixture to the stove, and heat very gently to cook the egg and thicken the custard. Add the rhubarb pur\u00e9e and softened gelatine and mix to combine. Pour into a container and refrigerate until set. Once set, place into a piping bag with a round nozzle.
\n\"Camphors
\nChocolate Discs
\n<\/strong>Add the castor sugar, water and glucose to a saucepan and heat to 115 \u00baC on a sugar thermometer. Stir in the almonds. Cook the mixture, stirring continuously until it reaches 155 \u00baC. Pour the mixture onto a sheet and allow to cool. Once cooled, blitz in a blender until the mixture resembles a granular powder. Melt the chocolate, add some of the blended nut powder and spread out thinly on acetate (transparency sheet). Place in the fridge to set \u2013 check continuously, once semi set, use a cookie cutter (approx. 4-5 cm in diameter) and cut the chocolate into round discs. Return to the fridge to set completely.<\/p>\n

Chocolate Soil
\n<\/strong>Put the icing sugar, ground almonds, cake flour, cocoa powder and salt in a blender and blitz together. Melt the butter and pour into the blender whilst blitzing. Blitz until the mixture combines to form a crumble. Spread out onto a baking sheet and bake at 150 \u00baC for 10-12 minutes.<\/p>\n

Vanilla and Cocoa Meringue \u2018Twigs\u2019
\n<\/strong>Whisk the egg whites until stiff peak stage and slowly add the castor sugar. Once the mixture is glossy, add the vanilla paste and cocoa powder and mix to combine. Line a baking sheet with baking paper, pour the meringue onto the sheet and smooth out into a thin layer. Use a chocolate\/icing scraper to scrape along the length of the meringue to form long, separated \u2018twigs\u2019. Alternatively use a piping bag fitted with a very small nozzle to pipe thin twigs. Allow to dry in the oven at a low temperature (100 \u00baC).<\/p>\n

Frosted Fennel Fronds
\n<\/strong>Trim the fennel fronds off the stalk into approximately 3 cm pieces. Whisk the egg white lightly with a fork. Dip the trimmed fronds into the egg white and then delicately dust with castor sugar to lightly coat. Lay flat on a sheet of baking paper and set aside to dry completely (tip: use a set of clean tweezers to shake off the excess sugar if needed). The fronds should resemble mini frosted tree branches.
\n\"Recipe
\nTo Assemble
\n<\/strong>Pipe a circle of the praline cream in the middle of the bowl, roughly the same size as the chocolate disc (tip: use a ring mould to help guide)
\nFill the circle with the rhubarb custard.
\nPipe the chocolate cream in random circular shapes over the praline cream and rhubarb custard, to form a mound.
\nPlace a chocolate disc on top.
\nScatter the meringue twigs into the bowl.
\nPlace small spoonfuls of the chocolate soil into the bowl.
\nPlace blackberries amongst the meringue twigs.
\nGarnish with the frosted fennel leaves and edible flowers.
\nPlace a scoop of the berry sorbet on top of the chocolate disc to finish. Serve immediately.\"Camphors
\n\"Blackberries-recipe\"<\/p>\n

Note: In the pictured final recipe shot are flower shaped beetroot cut-outs and squares of beetroot jelly \u2013 these elements have been replaced by the use of rhubarb in the published recipe.\u00a0<\/em><\/p>\n

Delicious\u00a0produce is grown\u00a0in healthy, living soil. #Harvesttotable series brought to you by\u00a0Reliance Compost<\/a>.<\/em><\/p>\n

\"Reliance<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We recently took\u00a0a wander around the gardens of Vergelegen with Executive Chef Michael Cooke. Our journey took us across this vast estate and ended with us in the kitchen as chef Michael plated a special dessert, using\u00a0ingredients picked straight from the garden. If you’re up for a challenge, recreate a version of this stunning dish with the recipe below \u2013 this is one that will\u00a0really flex your culinary muscles! This stunning dish, which comprised blackberries, rhubarb, elderflowers and fennel picked […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-22586","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/22586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=22586"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/22586\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=22586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=22586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=22586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}