CHOCOLATE CRÈME WITH CRUSHED MERINGUE & HONEYCOMB

Serves six

This is a really fun dessert to make and while our photo acts as inspiration, it’s one you can put your own creative slant on. So get piping that chocolate crème and splashing the raspberry vinaigrette – it’s time to get messy.

Ken Harker, head chef at Mount Juliet.

For the chocolate crème:

  • 140ml milk
  • 55ml cream
  • 10g corn flour
  • 45g sugar
  • 15g cocoa powder
  • 2 eggs
  • 25g dark chocolate (above 72% cocoa)
  • For the honey comb:

  • 100g castor sugar
  • 30g golden syrup
  • 100ml glucose syrup
  • 10g bicarbonate soda
  • For the meringue sheet:

  • 100g castor sugar
  • 50g egg white
  • Vanilla essence
  • For the raspberry vinaigrette:

  • 25g raspberry purée
  • 15g grenadine syrup
  • 2 tsp vinegar
  • Raspberries and edible flowers, for decoration
  • Preheat the oven to 80°C and line a thin oven tray with grease-proof paper.

    First, prepare the meringue sheet by whisking together the egg whites and half the sugar until soft peaks appear. Slowly add the remaining sugar and vanilla essence.

    Spread thinly on to the lined oven tray, approximately 5mm thick.

    Bake in the oven for an hour and a half, until the meringue is dry and brittle.

    The next step is to prepare the honeycomb. Start by placing a silicon mat or grease-proof paper into a deep oven tray.

    Place a heavy-bottomed pan on a low heat and add the sugar, glucose and golden syrup. Cook until it reaches 165°C or it achieves a light straw color.

    Quickly add the bicarbonate soda. Then with a wooden spoon, pour into the prepared tin.

    Place in the fridge for one hour and a half, until cool.

    Next, prepare the chocolate crème. Break up the chocolate and place in a plastic bowl over a pot of simmering water until it melts.

    Heat the milk and cream on a medium heat until it starts to boil.

    In a mixing bowl, combine the corn flour, sugar, cocoa powder and eggs.

    Add the boiling milk mix to the combined eggs mix, stirring continuously.

    Place the mix back on the heat and whisk until thick or it reaches 95°C. When this is achieved, take it off the heat and whisk in the chocolate, until smooth.

    To prepare the raspberry vinaigrette, mix all the ingredients. Add more or less vinegar, according to taste.

    When you have all the elements of your dessert prepared, it is time to get creative. Lay out your plates and splash the raspberry vinaigrette on the plate.

    Using a piping bag with a straight nozzle, pipe the chocolate mousse on to the plate in a circular motion, completing with a peak on top.

    Then break up the honeycomb and meringues and sprinkle around the plate. Decorate with torn pieces of raspberries and edible flowers.

    LEMON CURD & RASPBERRY TART

    Serves eight

    Lemon curd & raspberry tart. \ Ramona Farrelly

    There is nothing quite like arriving to the table with an impressive cake or tart and this lemon curd and raspberry tart is one to get your guests really excited. Whether served after your Easter dinner or during the warmer months, it has a real fresh zing and is a lovely light option, especially if you have had a mouthful of a main course. In Mount Juliet, we serve as single portions but felt the family style would be a more impressive option at home.

    For the pastry:

  • 225g plain flour
  • 110g butter
  • 80g sugar
  • 1 large egg
  • 50ml milk
  • For the lemon curd:

  • 500g lemon juice
  • 600g sugar
  • 12 egg yolks
  • 60g corn flour
  • 500g flour

    To decorate:

  • 4 punnets of Irish raspberries
  • 100g white chocolate shavings
  • Toasted almonds, to garnish
  • Preheat the oven to 170°C. First, prepare the pastry. Soften the butter and crumb the butter and flour together by hand. When you have achieved a breadcrumb consistency, add the sugar.

    Mix in the egg and add the milk in small amounts, until a soft dough is achieved.

    Using a rolling pin, roll out the dough on to a lightly floured surface. Place the flan case on top to ensure the dough will fit the case, allowing extra dough for the sides of the case. When an even dough is achieved, carefully lift into the case. Use a knife to remove excess dough.

    Bake blind for 20 minutes by placing some grease-proof paper on top, adding dry rice, beans or baking weights.

    Prepare the lemon curd by combining the lemon juice and 300g of sugar and bring to boil.

    Whisk the eggs, flour, corn flour and remaining sugar in a bowl until well combined. Add the lemon juice to the egg mix, stirring continually.

    When it has achieved a thick consistency and the flour is cooked out, whisk in the butter.

    Leave to set in the fridge for an hour, until cool.

    Remove the pastry from the oven and, when cool, fill with the lemon curd mixture, smoothing out with the back of a spoon. Top with the raspberries, chocolate shavings and toasted almonds. Transfer to a cake stand and serve with freshly whipped cream.

    VANILLA & APPLE SPONGE

    Serves six

    Vanilla & apple sponge. \ Ramona Farrelly

    Apple sponge is such a beautiful country dish but in this recipe we keep all the comforting taste elements of the dessert but give it a little more finesse by preparing single portions in muffin cases. The caramel dust that we mix into the compote gives a unique sweetness that you wouldn’t expect from an apple compote.

    For the sponge:

  • 175g butter
  • 175g castor sugar
  • 175g flour
  • 3 eggs
  • ½ tsp vanilla essence
  • For the caramel dust:

  • 100g sugar
  • 50g water
  • For the apple compote:

  • 150g green apple
  • Semi-whipped cream and edible flower petals, for decoration
  • Preheat the oven to 180°C and grease a six-piece muffin tin.

    Prepare the sponge by combining all the ingredients into a food mixer and beating at medium intensity for two minutes.

    Fill each muffin case three quarters of the way up and place in the oven for 10 minutes.

    Prepare the caramel dust by boiling the sugar and water until a dark caramel forms.

    Pour on to a silicon mat and leave to cool. Then blitz into a dust.

    Meanwhile, prepare the apple compote by peeling the apples and dicing them into one-inch squares.

    Place in a heavy-bottomed saucepan on a medium heat, allowing them to stew so there is still some chunks but enough soft apple to mix with the caramel dust. Add the caramel dust, mixing continuously.

    When ready to serve, carefully turn the muffin tin upside down on to a flat surface.

    Place a scone cutter or ring mould on the plate. Spoon the compote into the cutter to achieve a circle and top with the sponge. Pour some semi-whipped cream on one side of the sponge and decorate with edible flower petals.

    RHUBARB, CLOTTED CREAM & PINK PEPPERCORN SHORTBREAD

    Serves six

    Rhubarb, clotted cream & pink peppercorn shortbread. \ Ramona Farrelly

    We’re just coming into rhubarb season and instead of preparing the usual rhubarb crumble, this recipe takes a classic country dessert and adds some serious sophistication to it. The pink peppercorns add a little spice that works so well and we love serving it in a tall glass as it really takes the presentation of the dessert to a different level.

    For the rhubarb:

  • 250g rhubarb
  • 200ml water
  • 150g castor sugar
  • 50ml grenadine
  • For the shortbread:

  • 300g flour
  • 200g butter
  • 100g sugar
  • 50g pink peppercorns, crushed
  • For the clotted cream:

  • 200g clotted cream
  • 25g sugar
  • 1 vanilla pod
  • Preheat the oven to 160°C and line a baking tray with grease-proof paper.

    First, make the shortbread by combining the flour, sugar and pink peppercorns in a mixing bowl. Soften the butter and rub into the mixture with your fingers, being careful not to overwork it.

    Make a sheet by flattening it with your hand and break off in biscuit sizes to achieve a rustic look. Place in the oven for 15 minutes.

    While that is baking, prepare the rhubarb by peeling it and cutting it into large dice.

    Place a heavy-based pan on a medium heat and add the water, castor sugar and grenadine.

    Once simmering, add the rhubarb and poach for eight minutes or until tender. Reserve some of the stock for decoration.

    Prepare your cream by combining the cream and sugar in a bowl. Scrape the seeds from the vanilla pod and mix together.

    In this recipe, we serve the dessert in two different ways. One option is to use a glass to create a trifle effect, layering your rhubarb first, topped with your clotted cream, another layer of rhubarb, topping it all with the biscuit on top. Alternatively, splash the stock on a plate, layered with the rhubarb and topped by the cream and biscuits.

    Read more

    Embrace spring with these sensational salads

    Easter memories with chef Adrian Martin