Page 25

Stir it up magazine October 2017

25 ON THE RANGE Cheryl Radwell On the Range Chocolate and walnut slice Chocolate and orange are a match made in heaven – add in the texture of walnuts and you have dessert perfection! It’s a favourite flavour combination on the dessert menu at the Willow Tree, Palnackie, Castle Douglas, and always goes down a treat with diners. Cheryl Radwell, head chef and owner, says: “This is a regular dessert on our menu and it’s one of my personal favourites. The chocolate and orange work brilliantly together, and the walnuts add that extra crunch.” Country Range Dark Chocolate Drops are the central ingredient of the dish. “I use the Country Range chocolate because it’s cheaper than branded chocolate but it tastes as good and works just the same.” To complement her chocolate and walnut slice, Cheryl serves a delicious scoop of Country Range Orange Sorbet. “It saves me a lot of time not having to make my own sorbet and it tastes just as good as homemade anyway. It has a really natural flavour and works really well with the dish.” Ingredients Base 150g Country Range Digestive Biscuits 150g County Range Walnuts 125g Country Range Butter Chocolate topping 140ml milk 325ml double cream 2 eggs 380g Country Range Dark Chocolate Drops Country Range Orange Sorbet... “it tastes just as good as homemade” The Leading Independent Foodservice Brand Orange jelly 1 pint of fresh Country Range Orange Juice 4 sheets of gelatine Garnish 50g County Range Walnuts Country Range Orange Sorbet Fresh raspberries 100g cream cheese 40g icing sugar Fresh mint leaves Method 2. Bring the orange juice to the boil. Base & Topping 1. Blitz the digestives and walnuts, melt the butter and add. Line a tray with cling film and add the mixture ensuring it is spread evenly. Refrigerate. 2. Boil the milk and cream, add the eggs and return to the heat, whisk for 2-3 minutes. 3. Add the chocolate, remove from heat and whisk until smooth. 4. Pour over the base and leave to set for 3-4 hours in the fridge. 5. Cut one slice roughly 5cm x 5cm square. Orange jelly 1. Soak the gelatine in cold water. 3. Add the softened gelatine to the orange juice and set in the refrigerator for 3-4 hours. 4. Cut the orange jelly into 1cm squares. Garnish 1. Blitz 50g of walnuts and sprinkle diagonally across a plate. 2. Top the walnut with a piece of chocolate slice towards the center of the plate. 3. Mix the cream cheese and icing sugar together and transfer in to a piping bag. 4. Pipe a small swirl of cream cheese mix either side of the slice. 5. Place a few cubes of jelly on top of the walnut sprinkle. 6. Spoon a small scoop of sorbet on top of the slice. 7. Finish with raspberries and mint leaves. OCTOBER 2017


Stir it up magazine October 2017
To see the actual publication please follow the link above