Easy Chocolate Ganache Dessert With Rhubarb By Paul A Young Recipes
EASY CHOCOLATE GANACHE DESSERT WITH RHUBARB BY PAUL A YOUNG
Easy chocolate ganache dessert with roasted rhubarb in vodka topped with white chocolate shavings and rose. Note that the 3 hour prep time is mostly chilling. Hands on time is under an hour.
Provided by Paul A Young
Categories Patisserie
Time 3h
Yield 4
Number Of Ingredients 10
Steps:
- For the ganache, bring the Earl Grey tea and sugar to the simmer, pour onto the chocolate and whisk well until smooth and glossy. Pour the ganache into a 6 inch (15cm) square baking tray lined with a double layer of cling film. Refrigerate until fully set. Approx 2 hours.
- For the rhubarb, place the perfectly cut rhubarb onto a baking dish, sprinkle with the sugar and vodka. Cover with foil and braise for 20 minutes at 175°C. Take out of the oven and allow to cool while still covered.
- Once cold, carefully lift out the rhubarb onto 4 layers of kitchen towel to dry out slightly. Pour the cooking liquor into a saucepan and reduce slightly to a light vibrant pink syrup.
- Cut the white chocolate bar with a large knife to create very thin shards and set aside. Place 7 to 8 pieces of rhubarb on to a flat white round plate.
- Take the ganache from the fridge and carefully turn out onto parchment paper. Remove the cling film and cut the ganache with a hot knife to the same size as the rhubarb rectangle.
- Cover the top of the ganache rectangle with white chocolate shards. Place the ganache rectangle gently onto the rhubarb with a palette knife. Now place rose petals onto the white chocolate decoration.
- Spoon the vibrant pink liquor around the dessert and finish with small pieces of gold leaf between the rose petals.
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