This week’s Chef’s Special recipe.
300g double cream
275g dark chocolate,
50g chopped pitted dates
35ml navy rum
Place the cream into a saucepan and bring up to a simmer.
Pour over the chocolate, dates and rum then mix in until the chocolate has completely melted. Allow to cool on a tray in the fridge for four hours then roll into even balls and cover in cocoa powder before serving.
Passion fruit pastilles
250g Boirron passion fruit puree
175g caster sugar
1 tsp pectin powder
50g liquid glucose
8g lemon juice
Place the puree, sugar, pectin and glucose into a saucepan over a high heat and whisk continuously until the mix reaches 108 degrees Celsius on a digital thermometer.
Remove from the heat and whisk in the lemon juice. Carefully transfer to small jelly moulds or plastic containers lined with cling film and allow to set at room temperature for 4-6 hours.
Cut with a hot knife and roll in granulated sugar before serving.