70% Chocolate – Mint, Cookie, Crème Fraîche

70% Chocolate - Mint, Cookie, Crème Fraîche

We are exceptionally lucky, here in Dundee, to be blessed with such a huge variety of fantastic restaurants, cafés, pubs and other dining experiences. Whether it’s quick and convenient street food, gourmet fine dining, or everything in between, there really is something delicious in Dundee to suit every taste and appetite.

Without a doubt, one of the true jewels in this city’s culinary crown is the Castlehill Restaurant on Exchange Street in Downtown Dundee. Offering a sophisticated taste of traditional Scotland using locally sourced produce, award winning head chef Graham Campbell and his friendly, front of house team await your arrival.

castlehillGraham, Scotland’s youngest ever Michelin starred chef, has kindly shared with us a recipe from his lunch menu that really bursts with the sweet taste of spring. So why not try your hand at recreating this delectable dessert, or even better still, head down to the Castlehill Restaurant and enjoy one made by the master chef himself.

 

Dehydrated Chocolate Mousse

You will need:

100g 70% chocolate
2 egg yolks
110g egg whites
34g caster sugar

Method

In a double boiler melt the chocolate and add the egg yolk. Mix together.

In a mixer, whisk the egg whites slowly, adding the sugar until it forms firm peaks.

Mix in the chocolate/egg mixture.

Spread on parchment paper and put in a dehydrator at 53°c for 6 hrs.

 

Mint Sorbet

You will need:

250g double cream
250g milk
50g mint leaves
200g sugar
30g glucose

Method

Add the milk, cream and mint leaves to a pot and bring to the boil.

Leave to infuse for 1 hour. Then thoroughly blitz together.

Take the mixture and weigh out 500g, adding more milk if needed.

Then add all the remaining ingredients and bring to the boil.

Leave to cool before churning in an ice-cream maker or pacojet.

 

Chocolate Chip Cookie Crumb

You will need:

100g butter
Ÿ 50g sugar
20g muscovado sugar
A pinch of salt
½ egg
½ vanilla pod
180g plain flour
¼ tsp bicarbonate of soda
80g 70% chocolate

Method

Cream the butter, sugar, muscovado and salt together.

Add the egg, vanilla, flour and bicarbonate of soda.

Spread on a baking tray and cook at 180°c for about 10 minutes.

Leave to cool then blitz along with the chocolate to form a crumb.

 

Crème Fraîche

You will need:

50g crème fraîche

Method

Lightly whip the crème fraîche.

 

To Serve

Place the crème fraîche on the plate and add the cookie crumb on top.

Quenelle the sorbet and put on top of the cookie crumb.

Finally, position the dehydrated chocolate mousse on top and garnish with mint leaves.

 

This article is sponsored by the Castlehill Restaurant