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Red Tea Chocolate Ganache with Cinnamon and Plum Compote
Ingredients
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For the Ganache
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7 gram (¼ ounce) Rooibos tea leaves
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150 millilitre (¼ pint) boiling water
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200 gram (7 ounce) dark 70% cocoa solids chocolate, chopped
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For the Cinnamon Plum Compote
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300 millilitre (½ pint) boiling water
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7 gram (¼ ounce) Rooibos tea leaves
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125 gram (5 ounce) caster sugar
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450 gram plums, halved
Key Products
Instructions
- 1 Pour the boiling water over tea leaves and leave to infuse for two minutes. Strain in to a large saucepan and bring to the boil, discarding tea leaves. Add the sugar and cook for 1 minute.
- 2 For the Ganache:
- 3 Pour the boiling water over the tea leaves, cover and infuse for 2 minutes. Place the chocolate in a saucepan, then strain the hot tea over the chocolate, heat the saucepan on a medium-low heat then whisk until the chocolate has melted. Transfer to a container suitable for refrigerating, cool then chill for 2 hours or until set.
- 4 To serve, remove the chilled chocolate from the fridge. Dip a tablespoon or ice cream scoop in hot water and scoop out onto a plate. Serve with plum compote
- 5 For the Cinnamon Plum Compote:
- 6 Add plums and Cinnamon Sticks then simmer for 8-10 minutes until softened. Remove the plums, and simmer the cooking liquor until thickened, pour over plums and leave to cool, serve at room temperature.
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