R A S P B E R R Y, R O S E & LIME PROSECCO CO C K TA I L
This is a wonderful drink to start any special night. Be careful not to add too much rosewater; with the right balance your guests will be asking for seconds. 300g frozen raspberries 2-3 limes, juiced 4-5 tablespoons golden or regular caster sugar 2-3 teaspoons rosewater 2 bottles prosecco, well chilled Edible violas for garnish (optional) To make the syrup, place raspberries in a saucepan and add 1-2 tablespoons water. Cover with a lid, place over medium heat and allow raspberries to come to a gentle bubble and release their juices. Simmer gently for about 10 minutes.
Add the juice from 2 limes and 3 tablespoons sugar. Bring to the boil again, stirring to dissolve sugar. Taste and adjust the flavour to your liking by adding more lime juice or sugar. It should be quite sweet and yet tart at the same time. When happy with the balance, add rosewater 1 teaspoon at a time. Some varieties are stronger than others so proceed with caution. Strain mixture through a sieve into a jar and place in the fridge to chill.
When ready to serve, pour 1-2 tablespoons chilled syrup into a champagne glass then slowly top up with prosecco. If you have any edible flowers you can float them on top. Drink right away. Makes 1 cup syrup C H O CO L AT E & BU C K W H E AT CA K E WITH GANACHE & HAZELNUT PRALINE This fudgy chocolate cake just happens to be gluten-free, which makes it an allround crowd pleaser.
190g good-quality dark chocolate, chopped 190g cream
1 small handful hazelnuts, lightly roasted and skins rubbed off cup golden or regular caster sugar
190g unsalted butter 190g good-quality dark chocolate, chopped 3 large eggs 100g light honey 100g coconut sugar (or raw sugar) 1 teaspoon vanilla powder or extract 115g buckwheat flour 2 tablespoons arrowroot powder ½ teaspoon salt Dried rose petals for decorating (optional) Ganache: Place chocolate in a stainless steel bowl over a pot of gently simmering water, being careful not to let the base of the bowl touch the water, and allow it to gently melt, stirring with a spatula.
In another saucepan, gently warm the cream. When the chocolate has melted, take it off the heat and slowly pour the warm cream over, whisking to combine. Try not to overwork the mixture or it can split. If this happens, add a tablespoon of boiling water and whisk until it emulsifies again. Set ganache aside to firm up – this can take a couple of hours.
Praline: Spread hazelnuts on a nonstick or greased baking tray. Place sugar in a small saucepan over medium heat and allow it to melt, tilting the pan every so often to dissolve and completely melt it all. Bring to a simmer and cook until dark golden then pour it over the nuts and set aside to cool.
When cold and rock hard, blitz in a food processor to create a mixture with some fine crumbs and some chunky bits.
Cake: Heat oven to 180°C. Line a 20cm round spring-form cake tin with baking paper.
Melt butter and chocolate in a heavybased saucepan over medium to low heat. Take off heat and set aside to cool a little.
In a bowl, beat eggs with honey, sugar and vanilla until thickened and pale.
Measure flour, arrowroot and salt into another bowl.
Beat egg mixture into chocolate mixture until combined then add dry ingredients and mix on low speed.
Pour batter into tin and bake on the middle rack of the oven for 25 minutes or until the top is cooked and firm but when pushed very gently you can feel the soft interior. The cake will cook a little more as it cools.
When cake is cold, remove from tin and place on a cake plate. Cover with ganache, sprinkle with praline and add some rose petals if desired. Serves 8-10 >