This naughty but rather nice dessert recipe comes courtesy of head chef Chris Howard at Patrick’s restaurant in Ashley Cross, Poole. He creates inspiring updated menus
Patrick’s black cherry chocolate pot
Serves four to six pots
- 100g sugar three eggs
- 45g sugar and 60ml water
- 170g 53% dark chocolate
- 114g unsalted butter
- 200g fresh black cherries (de-stoned)
- one shot of Kirsch or Amaretto
Marinate your cherries in the shot of Kirsch or Amaretto
Whisk 100g sugar with the eggs until they are light and fluffy and then put them to one side
Bring 45g sugar and the water to the boil, then whisk in the chocolate and butter
Fold both of these mixes together and add the juices from the cherries
Take the marinated cherries and place them into ramekins, filling each to ¾ full with the chocolate mix
Bake the dishes at 170 °c / gas mark five, for 25 – 30 minutes depending on the intensity of your oven
Serve this delectable delight with a good dollop of clotted cream and a couple of cherries on top!
To book a table at Patrick’s please call 01202 734000. For more information on events go to www.facebook.com/Patrickspoole
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