Paul Tamburrini's Crispy fried chocolate with white chocolate mouse

Serves 4

Wow your guests with this easy but tasty showstopper!

Ingredients for Crispy Fried Chocolate:

125g Water

18g Breadcrumbs

30g Grape Seed Oil

1g Sea salt

Grape Seed Oil for Frying

Equipment Needed:

Non-stick sauté pan

Medium-sized Bowl

Method:

Add the water, breadcrumbs, grape seed oil, sea salt in a bowl and mix

Place small non-stick sauté pan on the hob on low to medium heat

Once the pan is warm, add grape seed oil to pan

Add the pre-mixed ingredients onto the pan and spread out as if you were making a crepe

Cook gently until golden brown on both sides (for approximately five minutes)

White Chocolate Mousse

Ingredients for White Chocolate Mousse

500g Double Cream

25g White Chocolate

4g Bronze Gelatine

Equipment Needed:

Medium sized bowl

Medium sized saucepan

Blender or whisk

Piping bags (optional)

Method:

Soak sheets of gelatine in a bowl of cold for 5 to 10 minutes. (Use about 250ml of cold water per sheet.)

Once soft, lift sheets from the cold water.

Wring gently to remove excess water.

Add sheets to room temperature liquid called for in the recipe.

Put to one side until ready to use.

Place a saucepan on the hob on a medium heat

Add 500g of cream and sugar together in a saucepan and bring to the boil

Lower the temperature of the saucepan

Add the soaked gelatine that you made earlier to the saucepan and stir mixture

Once the ingredients in the pan have slightly cooled, add the 25g of white chocolate

Blend the cool mix and make it super light and airy...

Paul Tamburrini’s suggests chilling the mousse for two hours or more before serving.

Pipe onto a plate and then place the Crispy Fried Chocolate on top of the mousse

Dust the top of the Crispy Fried Chocolate with some grated chocolate

If you would like to wow your guests, Chef Tamburrini suggests decorating the top of your Crispy Fried Chocolate with some gold leaf

Gold Leaf comes in sheets and can be bought from a range of British Supermarkets such as Sainsbury’s or can be bought online.

Coconut Sorbet by Paul Tamburrini (At Macdonald Holyrood Hotel)

Paul Tamburrini’s sorbet is perfect also on its own as a palate cleanser or to be enjoyed on a

summers day

Ingredients Needed:

500ml Coconut milk

75ml Liquid Glucose

40g Icing Sugar

2 tbsp Coconut Flavoured Rum

Equipment Needed:

Ice Cream Machine

Medium/Large Bowls

Saucepan

Whisk

Instructions:

Combine coconut milk and 75ml of cold water into a bowl

Add the coconut milk and water into a saucepan

Slowly warm the coconut milk and water over a low heat

Sieve icing sugar into a bowl

Add the liquid glucose and sieved icing sugar into the saucepan

Whisk all the ingredients together until fully dissolved.

Remove the saucepan from the heat

Add two table spoons of coconut flavoured rum

Stir ingredients together

Pour into a bowl a medium sized bowl

Cover the bowl and allow to cool. I suggest cooling for over an hour in the refrigerator or overnight.

Once cooled, pour into an ice cream machine and churn until almost firm.

Chef Tamburrini advises to eat the sorbet within a week of making

About Paul Tamburrini

Tamburrini has risen to the top of Scotland’s culinary scene alongside the late Andrew Fairlie, Tom Kitchin, Roy Brett and Martin Wishart. He has worked his way through the ranks, starting his career at 14, completing food and nutrition at school before working at a fish restaurant in Glasgow that dated back to the 1930s. He was executive chef at Glasgow’s One Devonshire Gardens (Hotel du Vin); head chef at Cameron House in Loch Lomond; and chef-director at the Honours, also in Edinburgh, alongside Martin Wishart.