Colette’s “Fruit and Nut” Jar

Category : Food

This is a dish inspired by childhood, in the playground at lunch time or on a visit to the local sweet shop. Pick your favorite chocolate bar and look at it from another perspective, simply as a combination of ingredients, I picked mine………Cadburys Fruit and Nut Jar.

Pot au chocolate
1 pint Double Cream
250g Milk
30g Cocoa Powder
5 Egg Yolks
100g Icing Sugar
400g Milk Chocolate

Bring the Cocoa, milk and cream to the boil, pour onto the whisked sugar and egg yolks, return to the pan and cook until it coats the back of a spoon, you must constantly stir whilst cooking. Once cooked pour onto your Milk Chocolate and whisk thoroughly. Pour into small Kilner or Parfait Jars approx 80g per portion.

Caramelised Hazelnuts
100g Castor Sugar
50g Peeled Hazelnuts

Put the sugar into a dry pan and melt to a golden caramel add the roasted nuts stir in and pour onto a clean lightly oiled plate, once set and cold break up with a rolling pin.

Grape Foam
375g grape juice reduced to syrup
375g grape juice the sugar to taste
4 ½ gelatin sheet

Place the above recipe into an ISI cream whipper. Chill and use from the fridge.

We also serve it with some semi dried late picked Muscat grapes and a soft cold scoop of hazelnut ice cream.