Rhubarb with Earl Grey tea chocolate ganache, white chocolate and rose
Item 1 of 1
Incredibly rich and indulgent, Paul A Young's chocolate ganache recipe is sure to impress dinner guests but is easy to prepare in advance. Vodka-braised rhubarb is topped with a rich, Earl Grey tea-infused chocolate ganache and garnished with white chocolate and rose. Paul suggests using 'champagne' or early season rhubarb where possible, as this has a more tender texture and a beautiful bright pink colour.
First published in 2016
Ingredients
Metric
Imperial
Earl Grey tea chocolate ganache
- 2 Earl Grey tea bags
- 200ml of hot water
- 50g of golden caster sugar
- 400g of 65% dark chocolate, chopped
Decorations
- 100g of white chocolate
- 10g of dried rose petals
- gold leaf, optional
SAVE RECIPE
Method
1
Begin with the ganache. Make up the Earl Grey tea with the hot water and leave to steep for several minutes to ensure a strong flavour
- 2 Earl Grey tea bags
- 200ml of hot water
2
Strain the tea into a pan with the sugar and bring to a simmer. Place the chopped chocolate in a large bowl, then pour over the hot sweetened tea, whisking together until the chocolate is smooth and glossy
- 50g of golden caster sugar
- 400g of 65% dark chocolate, chopped
3
Line a 15cm square baking tin with a double layer of cling film. Pour in the ganache and level the surface. Chill in the fridge for at least 2 hours until fully set
4
Preheat the oven to 175°C/gas mark 4
5
Lay the rhubarb pieces in a single layer across a large baking tray or ovenproof dish. Sprinkle over the sugar and vodka then cover everything with foil. Cook in the oven for 20 minutes then set aside to cool, still covered with the foil
6
Once cool, transfer the rhubarb pieces to kitchen towel to drain off any excess liquid. Pour the remaining cooking liquor from the tray into a small pan and place over a medium heat. Allow to reduce for 5 minutes or until syrupy
7
To serve, divide the pieces of rhubarb between serving plates, lining up neatly in rows. Swirl over some of the reduced rhubarb syrup
8
Remove the set ganache from the fridge and turn out onto a large piece of greaseproof paper. Peel off the cling film and cut into portions the same size as the rhubarb. Dip the knife in hot water before cutting to help give a neat edge
9
Place the cut ganache on top of the rhubarb. Use a large knife or vegetable peeler to shave the white chocolate into thick curls and shards then scatter on top of the ganache
- 100g of white chocolate
10
Sprinkle over the dried rose petals to garnish. If desired, decorate with a little edible gold leaf for an added flourish
- 10g of dried rose petals
- gold leaf, optional
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024