Recently updated on August 31st, 2022 at 04:01 pm
As the Easter weekend comes to an end, it’s time for use to reluctantly fasten our waistbands and accept the inevitable: its no longer socially accepted to consume unfeasible levels of creamy, moreish and sickly sweet chocolate in one relentless stream.
But if the average trawl of Easter eggs just doesn’t cut it for you – or if you fancy flexing your creative skills – we are sharing a beautiful chocolate recipe direct from the George V restaurant at Ashford Castle so you can make the most of your leftover chocolate. From our very own Beatrice Tollman, these creations are not for the fainthearted or calorie-shy. But they do promise chocolate satisfaction that will last until the New Year.
Opalys Chocolate Bavarois with Forced Rhubarb, Juniper and Shortcross Gin
White chocolate Bavarois:
No. of portions 10
Ingredients:
330g Milk
60g pasteurized egg yolk
55g caster sugar
3 leaf gelatine
200g semi- whipped cream
200g white chocolate (opalys)
Method
- Soak the gelatine in cold water.
- Place the milk into a saucepan and allow to simmer.
- Whisk the egg yolks with the sugar.
- Pour the milk onto the egg mixture and whisk to combine.
- Place the mixture back into the saucepan and cook for 3-4 minutes or until the mixture thickens.
- Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated.
- Pour onto the white chocolate and whisk to combine.
- Allow cooling completely.
- When the mixture is cool but still flexible, whisk in the whipped cream.
- Pipe into prepared moulds and freeze.
Rhubarb jelly:
No. of portions 1 slip mat
Ingredients:
500g Fresh forced rhubarb juice
10g lemon juice
270g caster sugar
40g trimoline
7.5 leaf gelatine
Method
- Soak the gelatine in cold water.
- Place the rhubarb juice, trimoline and caster sugar into a saucepan and allow to simmer.
- Squeeze the excess water from the gelatine and add to the mixture, whisking to ensure the gelatine is fully incorporated.
- Add the lemon juice.
- Pour onto prepared slip mat .
- Do not move the jelly until it is set (this will break the structure of the gelatine, resulting in the jelly not having the right texture or consistency).
- Once the jelly is set, freeze.
- When Frozen remove from mats and set aside for assembly.
Juniper & White chocolate jelly
No. of portions 1 slip mat
Ingredients:
450g water
450g white chocolate
2.7g agar agar
2 leaf gelatine
20g juniper sugar
Method:
- Soak the gelatine in cold water.
- Place the water, juniper sugar and the agar agar into a saucepan, bring to the boil.
- Squeeze excess water from the gelatine and add to the saucepan.
- Pass onto the chocolate.
- Whisk well to combine.
- Pour into a slip mat
- Do not move the jelly mould until it is set, then place in the freezer.
For service layer the juniper & white chocolate with the rhubarb jelly.
Rhubarb gel
No. of portions 10
Ingredients:
300g Fresh forced rhubarb juice
40g lemon juice
5g Agar Agar
Method:
- Place all ingredients into a saucepan and bring to the boil.
- Allow to cool and set at room temperature.
- Once set blend until a smooth gel.
Shortcross Gin Jelly
No. of portions 10
Ingredients:
250g shortcross gin
200g sparkling water
50g caster sugar
20g Elastic
Method:
- Mix the elastic with the sugar
- Place the gin, water and sugar mixture into a saucepan and bring to the boil, stirring continuously.
- Pass through a sieve onto prepared slip mat.
If this has tickled your taste buds, and you want to enjoy a few more of Beatrice’s recipes then discover chocolate tasting at Ashford Castle
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