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Chocolate Mirror Glaze Delice with The House of Botanicals Raspberry Gin & Tonic Granita 

For the G&T Granita

  • 100ml of water 
  • 200g of caster sugar 
  • 250ml of The House of Botanicals Old Tom Raspberry Gin 
  • 500ml of tonic water 
  • 8 raspberries 

Method

Heat the water and sugar until the sugar is dissolved, then add the rest of the ingredients.

Leave to cool at room temperature, then place in the freezer.

Whisking every hour after that for three hours then leave it for two hours to set.

Just before serving break up granita with a fork. 

Mirror glaze

  • 4 sheets of gelatine 
  • 80ml of water 
  • 140ml of double cream 
  • 200g of caster sugar 
  • 70g of cocoa powder, sifted 

Method

For the glaze soak the gelatine in 60ml of cold water and leave to soften. 

Add the double cream, water and the sugar to a pan and boil for two minutes. 

Remove from the heat then add in the gelatine with the soaking water and mix together, before adding in the sifted cocoa powder.

Put this back on the heat for a few minutes, mixing all the time. Then blend it until it is smooth and has a glaze to it but don’t over blitz or it will lose its shine (max two minutes).

Leave to reach room temperature but cover with cling film to stop it from getting a skin on the top. 

Chocolate delice 

  • 250g of dark chocolate 
  • One and half gelatine sheets 
  • 190ml of whole milk 
  • 1 vanilla pod 
  • 250ml of double cream 
  • Pinch of salt (this will help sweeten the chocolate)

Method

Soak the gelatine in a little cold water until soft. 

Meanwhile, split the vanilla pod in half and remove the seeds adding to the milk, bring the whole milk to the boil then add in the softened gelatine to the milk and vanilla, give a good mix, then add the chocolate and salt and whisk in until melted.

Then leave to cool. 

Whisk the double cream to soft peaks, then fold into the cooled chocolate mix.

Pour into moulds then set in freezer for around 90mins.

Take out of the freezer, remove from the moulds then place on a wire rack and pour over the cooled mirror glaze and leave to set in the fridge.

The glaze will last for around 24 hours. 

Then is time to assemble the dish, I’ve used raspberry sauce and fresh raspberry, and chocolate shards for garish.