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Food

Soft Centered Choc Pudding with d’Arry’s Derelict Gel

Preparation time
15 mins
Cooking time
20-25 mins
Serves
4

Only d'Arenberg, whose philosophy is 'the art of being different', would build a gigantic glass cube in the middle of their McLaren Vale vineyard. Chef Peter Reschke of d'Arry's Verandah Restaurant has also broken with convention in pairing his bitter sweet pudding with the gentle yet fine tannins of Grenache.

Ingredients 

500ml red wine

255g sugar

3 tsp gelatine powder

1 tbsp lemon juice

150g chocolate, 60% and above
cocoa content

75g butter

3 eggs

30g rice flour

½ cup frozen raspberries, crushed

Method

1. Pre-heat oven to 180°C.

2. For the gel: Bring to a boil 400ml wine and 105g sugar, whisk in the gelatine powder and continue to whisk for 2 minutes on low to dissolve the gelatine. Pour into a flat container to set the gel.

3. Place the set gel into a blender with 100ml red wine and blend to smooth. Adjust seasoning; add more sugar or some lemon juice to taste. Chill.  

4. For the pudding: Melt the chocolate and butter together in the microwave. Whisk together the eggs, remaining sugar and rice flour until smooth, add chocolate mix and whisk until smooth. 

5. Spray metal moulds with olive oil spray or brush with melted butter. Line the base with a disc of baking paper. 3/4 fill the moulds, bake for 15 minutes, cool slightly. Turn out and serve with gel and crushed raspberries.

 

Chef's note:  Puddings can be baked ahead and cooled. Place back in oven for 5 minutes before serving. Substitute gelatine with agar for a vegan alternative.

 

Wine Match: d'Arenberg The Derelict Vineyard Grenache 2014

Food
Preparation time
15 mins
Cooking time
20-25 mins
Serves
4

Wine match

d'Arenberg The Derelict Vineyard Grenache 2014
$24.65
in any 12
$26.10
in any 6
$29.00
each
Price | options
$24.65
in any 12 bottles
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Two Blues Sauvignon Blanc 2014
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1 case has been added to your cart.
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1 case, 12 bottles, 3 accessories