VALENTINE'S DAY AT GOODWOOD
Goodwood has some romantic treats for you to spoil the one you love this Valentine’s.
Indulge the chocolate lover in your life with a deliciously decadent pudding. Pastry Chef at The Goodwood Hotel, Julia Marshall, has the perfect recipe for Dark Chocolate Fondant with Passion fruit Granita.*
She says: “This pudding is delicious and indulgent, just the dish for a romantic meal. Everybody loves chocolate, and passion fruit works perfectly with dark chocolate. It is also easy to make.”
Julia joined The Goodwood Hotel restaurant team in December with her partner, head chef Paul Owens. They have worked together for seven years in some of Britain’s finest country house hotels.
The couple, who have been together for eleven years, will be celebrating Valentine’s Day in the restaurant kitchen at The Goodwood Hotel where they will be busy preparing a special Valentine’s Night Dinner for the award winning Richmond Arms Restaurant. Why not wine and dine your sweetheart at The Richmond Arms. To book, simply call 01243 775537.
The Goodwood Aero Club Café is celebrating Valentine’s Day with the cutest cup cakes. Book an afternoon tea treat at the Aero Club Café by calling 01243 774577, or just pop-in.
*Dark chocolate fondant with Passion fruit Granita
Makes 10 individual ramekins or 10 oven proof tea cups.
Fondant ingredients
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250g good quality dark chocolate (70% cocoa)
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250g unsalted butter
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5 medium eggs
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5 medium egg yolks
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250g caster sugar
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Pinch of salt
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50g plain flour
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25g of extra butter and 40g extra caster sugar is required for lining moulds
Preheat oven 200 degrees C, cooking time 9 minutes.
Start by lining your chosen moulds with the softened butter, using a pastry brush paint the inside of the mould with upward strokes then place in fridge. After 10 to 15 minutes repeat the process, then using the extra caster sugar coat each buttered pot with a good sugar coating.
Slowly melt the chocolate and butter together in large bowl over a pot of barely simmering water; when melted remove from the heat and stir well until the two ingredients come together.
In a separate bowl or mixer whisk together the eggs, egg yolks and sugar until thick and pale in colour. At this point by hand with whisk fold in the chocolate and butter mixture into to the egg mixture and then the sifted flour and salt. Divide into moulds ensuring that they are not filled to the top of each mould.
When main course is cleared, put the fondants into the pre-heated oven. After nine minutes remove from oven and serve as seen on the photo.
Passion fruit Granita ingredients
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500g passion fruit puree
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370g stock syrup or sugar syrup
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(stock syrup or sugar syrup is equal quantities of sugar and water brought to the boil until all sugar is dissolved)
Simply mix the puree with the stock syrup and put into a large plastic container so that the depth is no more than 1cm (this will speed up the freezing process). Place onto the coldest and flattest part of your freezer and leave for 30 minutes. Then with a whisk or fork stir the mix around and leave for another 30 minutes and repeat the process until ice crystals have formed and the mix has set. The sugar syrup will not allow the mix to set too hard.
The Granita can be made well in advance of date required, but for the best flavour and texture results try to make the day before.
The Granita also works on its own as a palate cleanser or sorbet course.