Fancy yourself a bit of a Masterchef…?
Were you glued to MasterChef: The Professionals? Marcus and Monica putting the contestants through their culinary paces, watching as they produced spectacular dishes that were more like works of art than things you could actually eat – then Gregg making those mmm… and ooo…. noises that he does so well, especially when it comes to pud.
Scott Barnard, one of the three finalists this year, is a sous chef at the Grove Hotel, near Watford, and he’s back there now – after his MasterChef adventure – and planning a number of pop-ups round the area. How great is that? A chance to actually taste some of the dishes he made on the show – and locally, too.
He’s been living round this way since he was little, and is excited about coming ‘home’ after his time on the telly and sharing his food. The first of the pop-ups is at The Grove – very glam – on 28 Feb and then there’ll be one on 20 Mar at The Olive Tree in Berkhamsted, and then later at The Artichoke in Amersham. Tickets are going fast for the evening at The Grove – and if there’s enough interest, he might repeat them, so pop your name on the waiting list if you call and you’re too late. The more the merrier!
In the mean time, fancy having a go at one of those delicately exquisite desserts that Scott produced on the show? Scott’s very kindly given me the recipe for his – brace yourself – Chocolate Dark Chocolate Ganache, Passion Fruit and Banana, Cocoa Nib Tuille. It’s not going to be easy – but how about giving it a go? I dare you.
Chocolate Dark Chocolate Ganache, Passion Fruit and Banana, Cocoa Nib Tuille
For the Ganache
225g Valrhona Caraibe 66% dark chocolate
100g Valrhona Jivara 40% milk chocolate
280g UHT whipping cream
Pinch of Maldon sea salt
- warm the cream and glucose and pour onto the chocolate, then mix until smooth and glossy
- add the butter piece by piece and emulsify
- once all the butter is mixed in, place into a piping bag
- pipe approximately 40g per mould
- allow to set at room temperature
For the Sorbet
250g banana puree
200g passion fruit puree
50g Trimoline (inverted sugar)
1 vanilla pod
- bring the water, sugar and Trimoline upto the boil
- pour onto the purees and blend, then pass through a fine sieve and churn in the ice cream machine
- once it is set, place in the freezer.
For the Banana and White Chocolate Panna Cotta
65g whole milk
1 ½ leaves of gelatine
90g Valrhona Ivoire white chocolate
125g banana puree
- soak gelatine in cold water until soft
- bring the milk and glucose to the boil and pour onto the chocolate
- add the puree and mix
- add Gelatine and dissolve into the mix
- pass through a fine sieve into a clean bowl, and set over ice in the fridge
For the Crumble
30g ground almonds
18g soft flour
12g cocoa powder
pinch of salt
- place all the dry ingredients into a Kitchen Aid bowl and mix
- place diced butter into the dry mix
- mix until a course texture is achieved
- place onto a baking sheet and put in the oven at 180c for 20 minutes – mix every 5 minutes to achieve even cooking
- allow to cool
For the Crunch
50g Valrhona Caraibe 66% dark chocolate
- melt the chocolate and add the feuillitine
- mix until the feuillitine is coated in the chocolate
- place onto a tray and place in the fridge to set
For the Tuille
10g cocoa nibs
- put the Isomalt and glucose into a small pan and slowly take it to a caramel
- deglaze with the butter and mix together
- pour onto the cocoa nibs and allow to set
- once cold, blitz to a powder and sieve over a Silpat mat
- sprinkle some cocoa nibs evenly over the tuille mix, and place in the oven at 190c for approximately 5/6 minutes
- allow to cool slightly and pull until it sets and place onto a tray
And then you put them all together, assembling them beautifully and elegantly, just like Scott, so that it looks like it did on the telly….