LESLEY WATERS COOKERY SCHOOL 

Vanilla Creams with Rhubarb and Raspberry Dressing 

These velvety smooth puddings and tart fruit make for a delicious combination with the added luxury of white chocolate.

Ingredients

  • 55g/3oz good white chocolate, broken into small pieces     

  • 1 vanilla pod, split     

  • 300ml/½ pint double cream     

  • 250g thick Greek yogurt          

 

For the rhubarb and raspberry dressing     

  • juice 2 oranges     

  • 50g/1¾ oz caster sugar     

  • 2 medium rhubarb sticks     

  • 150g raspberries

Method

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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