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.
500ml red wine
3 tsp gelatine powder
1 tbsp lemon juice
150g chocolate, 60% and above
30g rice flour
½ cup frozen raspberries, crushed
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