Pork & chestnut wellington. This is a premium piece of content available to registered users.
Make this pork and chestnut wellington for an indulgent family dinner or celebratory meal. Serve with Tom Kerridge's wild mushroom sauce and roast potatoes
Rum & raisin millionaire's chocolate pots
More effort
Prep:
Cook:
plus 1 hr soaking and at least 4 hrs chilling
Pair dark chocolate and rum for this grown-up dessert. With raisins and a decadent, hidden layer of salted caramel, they're also completely make-ahead
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- 200ml double cream
- 100g dark chocolatechopped
- 2 large egg yolks(freeze the whites for another recipe)
- 40g light muscovado sugar
For the raisins
- 4 tbsp dark rum
- 80g raisins
- 150g canned dulce de lecheor caramel sauce
Nutrition: Per serving
- kcal673
- fat43g
- saturates25g
- carbs53g
- sugars49g
- fibre3g
- protein7g
- salt0.5g
Method
step 1
First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
step 2
Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.
