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Vanilla Creams with Rhubarb and Raspberry Dressing

1. Place the chocolate into a heatproof bowl and with the tip of a small knife, carefully scrape out all the vanilla seeds and add to the chocolate. Set the bowl over a pan of simmering water, until just melted.

2. Lightly whip the cream and stir in the Greek yoghurt. Gently fold in the melted chocolate and spoon into 4 dariole moulds or shot glasses. Place in the fridge and chill for 2 hours.

3. To make the dressing, place the orange juice and sugar into a large shallow pan and place over a medium heat until the sugar has dissolved. Turn up the heat and reduce by half. Add the rhubarb and cook for 1 minute.

4. Place the raspberries in a bowl, pour over the hot rhubarb dressing and set to one side to cool.

5. Turn the moulds out onto a serving plate or serve in shot glasses with a shot glass of dressing. Serve straight away
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Skills Covered
55g/3oz good white chocolate, broken into small pieces
1 vanilla pod, split
300ml/ pint double cream
250g thick Greek yogurt
for the rhubarb and raspberry dressing
juice 2 oranges
50g/1 oz caster sugar
2 medium rhubarb sticks
150g raspberries
 
Vanilla Creams with Rhubarb and Raspberry Dressing
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