Mark Best: Chocolate chantilly with raspberry-poached rhubarb | Gourmet Traveller
Australian Gourmet Traveller recipe for chocolate chantilly with raspberry-poached rhubarb by Mark Best.
Ingredients
- 270 gm dark couverture chocolate (70% cocoa solids), coarsely chopped
- 100 gm (about 1 punnet) raspberries, to serve (see note)
- Raspberry-poached rhubarb
- 1 bunch rhubarb with thick stalks (about 450gm)
- 200 gm (about 2 punnets) raspberries (see note)
- 250 gm caster sugar
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