Alan Halkett is head chef at Reivers Restaurant at The Cairndale in Dumfries, he shares the recipe for one of his most popular dishes.
WHISKED SPONGE SHEET
4 eggs; 100g caster sugar; 35g golden syrup; 50g dark chocolate; 50g butter; 60g cocoa powder; 75g plain flour Whisk the sugar, syrup and eggs with an electric beater until very pale and light. Melt the butter and chocolate together, put to side. Sieve the cocoa and flour and gently fold into the egg mix. Add the chocolate mix and fold gently until combined. Pour onto a lined baking sheet and cook at 180 degrees for about 10 minutes
CHOCOLATE DELICE
750g dark chocolate; 650ml double cream; 280ml milk; 4 eggs Bring the milk and cream to the boil; remove from the heat, pour a ladle over the eggs and whisk. Add the mix back to the pan at 75 degrees, whisking continuously. Remove from the heat, add dark chocolate buttons to the egg mix, use a stick blender and blitz until smooth. Pass through a fine sieve.
TO ASSEMBLE:
Line a deep tray with cling film, add the cooked sponge sheet and pour the delice mix over. Put in the fridge to set. Any left-over chocolate mix can be poured into glasses and set in fridge.
CARAMELISED ORANGES
3 oranges; 100g sugar; 50ml water; Cointreau Peel and segment the oranges; squeeze the orange remains and keep juice. Bring the sugar and water to the boil and cook until amber in colour. Remove from heat and add the orange juice and one shot of Cointreau. Return to the pan and bring to boil again. Remove from the heat and pour into bowl. When almost cool, add the orange segments.
CARAMELISED WHITE CHOCOLATE
100g white chocolate buttons Pour the chocolate buttons onto lined baking sheet and put into the oven at 100 degrees. Cook until it starts to go golden in colour, remove and cool completely, then blitz in food processor until its crumb consistency.
WHITE CHOCOLATE PARFAIT
4 egg yolks; 50g sugar; ½ shot whisky; 100g white chocolate; 300ml double cream Whisk the yolks, whisky and sugar over a pan of simmering water until pale and thick. Whisk the cream until it starts to leave trails with the beaters, but do not over-whip. Set aside. Melt the white chocolate and fold into the egg mix, then fold in the double cream. Pour into a tray lined with cling film and freeze until set.
CARAMEL SAUCE
250g caster sugar; 4 tablespoons of water; 150ml double cream; 50g butter Bring the water and sugar to the boil, cook until amber in colour; pull to side of stove. Warm the double cream and add to caramel mix. This will bubble up, so use a deep pan. Return to the heat and cook for a few minutes. Remove from the heat and whisk in the butter. To assemble the dish, cut a neat rectangle of delice for the middle of the plate. Top with caramelised oranges and the white chocolate parfait, pour over a small pool of caramel sauce. Sprinkle with caramelized white chocolate.
