Caprice Holdings Ltd - 3-5 Rathbone Place, London 020 7307 5760
- Home
- Catering & Event Production
- Private Dining Rooms
- Sister Restaurants
- Private Members Clubs
- Special Offers
- Recipes
- Poached Williams pear with chilled rice pudding & pear crisp
- Saddle of venison with mashed beetroot and elderberries
- Roast Grouse with Bread Sauce
- Diplomatico Rum & Cru Virunga Chocolate Pudding Souffle
- The Ivy's Fragrant Chicken Salad with Coconut, Lime and Chilli
- The Ivy's Dressed Dorset Crab with Celeriac Remoulade
- The Ivy's Roasted Rose Veal with Girolles, Samphire and Madeira Olive Oil Sauce
- The Ivy's Heritage Beetroot Salad with Goat's Cheese
- The Ivy's Pavlova with Mixed Summer Berries
- Le Caprice's Risotto Nero
- Daphne's Grilled Squid with Caponata and Rocket
- Directors
- Partners
- Vendors / Suppliers
Diplomatico Rum & Cru Virunga Chocolate Pudding Souffle
Serves 4
200g Cru Virunga dark chocolate
160g butter
48g caster sugar
2 whole eggs
60g egg yolk
40g strong flour
Begin by melting the chocolate and butter together slowly in the microwave or over a water bath. Add the strong flour to the melted chocolate and mix. In a separate bowl whisk the whole eggs, yolks and sugar until the mixture has doubled in volume and then fold into the chocolate mixture.
Carefully spoon the mixture into four buttered and greaseproof lined stainless steel rings and place a ball of the rum ganache in the middle of each one, bake in the oven at 190ºC for six minutes. Serve warm, dusted with icing sugar and accompanied by a ball of banana ice cream.
To make the rum ganache
150g Cru Virunga dark chocolate
100ml double cream
25ml Diplomatico Rum
Boil the double cream and pour onto the melted dark chocolate, add the Diplomatico Rum and mix together. Place in the fridge until it is firm, roll into balls and place inside the chocolate pudding soufflés before baking.
To make the banana ice cream
200ml milk
180ml double cream
125g pasteurised egg yolk
90g caster sugar
100g clotted cream
200g banana puree
50ml Diplomatico Rum
Bring the milk and double cream to the boil. While this is on the hob, whisk the egg yolks and sugar together until the mixture has doubled in volume, pour the hot chocolate liquid onto the egg mixture and mix together. Return to the stove and gently cook until the mixture starts to thicken, remove from the heat and pass through a fine sieve. Add the clotted cream, the banana puree and Diplomatico Rum and allow the mixture to cool over ice. When cool churn in the ice cream machine. Once the ice cream is ready store in a plastic container in the freezer until ready to serve.
