Swirl raspberry coulis on plate.
- chocolate lava cake:
- 3 oz good quality dark chocolate.
- 3 oz butter (diced, room temperature)
- 1 large eggs
- 115 g granulated sugar
- 40 g cup flour
- butter for ramekins
- poached pears:
- 2 brown pears (free from blemishes and bruises)
- lemon juice
- 225 g sugar
- 3 cup water
- 1 table spoon brown sugar
- vanilla pod (split, seeded)
- 1/2 tspn cinnamon
- raspberry coulis:
- 1 pint raspberries
- 3 tblsp sugar
- 2 tblsp fresh lemon juice
- Poached Pears: Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears. Place sugar’s and 3 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes. Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear with a little poaching liquid.
- Chocolate lava cake: Preheat oven to 350°F. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take off flame, and stir in diced butter, until it melts. In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour. Butter 2 individual ramekins, and pour in chocolate batter. Cook for about 10 minutes.
- Raspberry Coulis: Combine all ingredients in a food processor or blender and blend until well combined. Press mixture through a fine mesh strainer and place into small juice bottle in ready to pipe out onto plate .
- To serve: Place poached pear( warm) on plate standing up. Beside it place the chocolate lava cake turned out of ramicken. Swirl juice’s from poaching the pear’s over pear and along the plate. Dust cake with icing sugar and sprig of mint ready to serve. Swirl raspberry coulis on plate. Serve.
By Emma Spain for MasterChef Ireland.