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For the delice:
200 g (7 oz) white chocolate
150 g (5 oz) creme fraiche
175 g (6 oz) mascarpone cheese
1 tbsp double cream
1⁄2 leaf gelatine, softened in a little water
1⁄2 tsp truffle oil (from supermarkets and delis)
150 g (5 oz) crushed biscuits
75 g (3 oz) melted butter
For the jelly:
200 ml (7 fl oz) water
100 g (4 oz) caster sugar
25 ml (1 fl oz) port
2 figs
11⁄2 gelatine leaves softened
For the sorbet:
200 ml (7 fl oz) water
100 g (4 oz) sugar
1 tbsp glucose
175 ml (6 fl oz) Riesling
Juice of 1⁄2 lemon
To make the delice:
Mix crushed biscuits with melted butter, push into base of six x 6 cm ring moulds and refrigerate until set. Place a bowl over a pan of simmering water and melt the chocolate. Warm the cream and add the gelatine to dissolve. Fold the cream and gelatine into the creme fraiche, mix with the mascarpone then combine with melted chocolate. Add the truffle oil. Pour this mixture into the moulds on top of the biscuit and return to the fridge.
To make the jelly:
Combine all the ingredients except gelatine and simmer to dissolve the sugar and soften the fruit. Add the gelatine, puree with a blender and pass through a sieve.
Pour a thin layer of jelly on top of the delice and place in the fridge to set.
To make the sorbet:
Combine the water, sugar and glucose and simmer for a few minutes to form a syrup. Allow to cool slightly, then add wine and lemon juice. Place in an ice cream machine to churn until ready.
(Serves 6)
Stravaigin, Glasgow — Best Pub Grub Chef Doug Lindsay
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