RECIPE: Chocolate Soup with Cherries, Blanched Almonds and Vanil

This recipe comes from Michelin-starred, Edinburgh chef, Martin Wishart - Restaurant Matin Wishart, www.martin-wishart.co.uk, 01315533557.

Serves: 4

 Qty Ingredients: 

30 Fresh cherries
40g Blanched whole almonds
60ml full fat milk
180ml double cream or whipping cream
125g dark chocolate
1 teaspoon caster sugar

 Method:

In a saucepan boil together the milk and double cream, remove from the heat, chop the chocolate into small pieces and whisk into the hot milk until completely melted, add the teaspoon of sugar, cover with cling film and place aside.

Vanilla cappuccino

80ml of whipping cream
30ml of full fat milk
½ vanilla pod cut in half
15g caster sugar
5g un-salted butter

Scrape the seeds from the vanilla pod add them to a saucepan with the other ingredients, warm to 75˚C remove from the heat and place aside.

To Serve:

-Cut the cherries in half and remove the stones, place them in a bowl a dust with a light coating of icing sugar and a few drops of lemon juice.
 - In the centre of a warm soup plate place a even amount of cherries, take a few almonds lightly chop them and sprinkle on top.
- Re-heat separately the chocolate soup and vanilla cappuccino to 75˚C or just below a simmer pour the soup into the bowl.
- Using a hand blender or whisk, buzz the vanilla cappuccino so the air mixes into it and creating a froth. Gently remove to the froth from the surface and spoon over the top of the soup.

 Martin Wishart