This is a great dish for valentines, with vibrant red and purples and utilising forced rhubarb in the height of its season. Plenty of different textures and tastes for a great eating experience at the end of a romantic meal. This dish would be great on a fine dining menu, it has a lot of different elements so very time consuming to prep and plate.
Compote - Pain d’epices
Ingredients
- 175g of honey
- 20g of soft dark brown sugar
- 62g of plain flour
- 62g of buckwheat flour
- 1 tbsp of ground cinnamon
- 1tbsp fresh grated ginger
- 20g of baking powder
- 1 medium egg
- 50g of whole milk
- 1 tsp red food colouring
- Grease spray
Method
Violet and yoghurt sorbet
Ingredients
- 75g violet sugar (I used Texturas Azuleta)
- 75g water
- 600g plain greek yoghurt
Method
Poached rhubarb
Ingredients
- 500g Yorkshire forced rhubarb
- Sprinkle of sugar
Method
Beetroot puree
Ingredients
- 200g sliced purple beetroot
- 100g caster sugar
- 50ml balsamic vinegar
- 100ml water
Method
To serve
Ingredients
- redcurrants
- red amaranth