| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Chocolate; plain 70% cocoa, |
|
|
; broken |
| 225 |
g |
Strawberries; diced small (save 1 |
|
|
; for the top) |
|
|
Lightly whipped double cream |
| 1/4 |
ts |
Black pepper; crushed finely |
| 3 |
tb |
Red wine |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Icing sugar; and some for |
|
|
; dusting |
|
|
Double cream for drizzling |
INSTRUCTIONS
Melt the chocolate in a double boiler, using a palette knife or
plastic scraper, spread the chocolate over a silicone sheet as thinly
and carefully as possible. Leave to cool. Then cut out discs with a
cutter, keep chilled.
Lightly whisk the cream. Place the wine, vinegar, pepper and icing
sugar with the strawberries and leave to macerate for 30 minutes.
Drain off carefully and fold into the lightly whipped cream (keep all
ingredients well chilled).
Place into a piping bag and squeeze on to the chocolate discs.
Building up the height 3-4 layers serve with strawberry coulis. Dust
with icing sugar. Dip a strawberry in chocolate. Drizzles of
strawberry coulis and fresh double cream. Dusting of cocoa powder.
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