2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Mark Best: Chocolate chantilly with raspberry-poached rhubarb

You'll need

  • 270 gm
  • dark couverture chocolate (70% cocoa solids), coarsely chopped
  • 100 gm
  • (about 1 punnet) raspberries, to serve (see note)
  •  
  • Raspberry-poached rhubarb
  • 1 bunch
  • rhubarb with thick stalks (about 450gm)
  • 200 gm
  • (about 2 punnets) raspberries (see note)
  • 250 gm
  • caster sugar

Method

  • 01
  • Combine chocolate and 230ml water in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and well combined (3-4 minutes). Place bowl over a bowl of iced water and whisk steadily until chocolate thickens and increases in volume (4-5 minutes). Refrigerate, covered, until required.
  • 02
  • Meanwhile, for raspberry-poached rhubarb, trim leaves and white ends from rhubarb (discard). Wash well, dry, then peel each stalk with a vegetable peeler. Place peelings in a large heatproof bowl with raspberries and sugar (reserve stalks). Cover bowl tightly with plastic wrap and place over a saucepan of simmering water until a red juice forms (40-45 minutes).
  • 03
  • Strain juice through a fine sieve into a 2 litre-capacity wide saucepan. Do not press solids through (discard solids). Cut reserved rhubarb into 9cm lengths, add to pan and simmer over low heat until just tender (6-8 minutes). Do not boil. Transfer rhubarb and juice to a container and refrigerate until chilled (30-40 minutes). Before serving, gently toss with raspberries to combine.
  • 04
  • Form six quenelles of chocolate with a large, hot spoon and place each in a serving bowl. Divide a little rhubarb and raspberry mixture among bowls, drizzle with rhubarb juice to taste and serve with extra rhubarb and raspberries to the side.
Note If fresh raspberries are unavailable, use frozen ones. Use Valrhona chocolate if available.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 1 hr cooking (plus chilling)
Easter
chocolate

Whichever way you like to play your Easter cocoa overdose, the nation's chocolatiers and importers have you covered with a bumper crop of exotica.

Read More
Win
a trip to King Island!

Win a trip to King Island for 10 people, a gourmet dinner party at home or a selection of cookbooks. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 1 hr cooking (plus chilling)

Drink Suggestion

A Kir Royale made with crème de cassis and a very dry sparkling wine.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.