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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


  • 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
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At A Glance

  • Serves 6 people

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

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