Indulgent, vibrant and fragrant, this dessert really packs a punch.
Stuff you'll need
250ml double cream
½ vanilla pod, cut in half and with the seeds scraped out
150g dark organic chocolate, 70% or higher
2 large egg yolks
100g unrefined caster sugar
50g salted butter
For the salsa:
2 pink grapefruit, medium sized
200g unrefined caster sugar
4 lavender flower heads, fresh or dried
Get stuck in:
For the salsa
Peel the zest from one pink grapefruit. Remove any white pith from the peelings.
Cut into very fine shreds.
Cut the outer pith from both the grapefruits, cutting right down to the flesh with a sharp knife.
Segment and dice the grapefruit, saving the juices that are squeezed out and discarding any pips that you happen to come across.
Put the sugar into a pan with 100ml of water and the grapefruit rind shreds. The pan should be metallic or white, not black, so you can see the colour of the sugar.
Stir over a moderate heat until the sugar has completely dissolved. Bring up to the boil and stop stirring. Boil hard, swirling the pan occasionally to even out the hot spots, but never stirring, until the sugar a to a hazelnut-brown caramel.
Take off the heat and sit until it cools for 2-3 minutes.
Now, at arm’s length, pour in the diced grapefruit, juice and lavender.
Swirl the pan, and then leave to cool and the lavender flavour will start to come through.
For the chocolate pot
In a thick-bottomed pot, heat the cream and vanilla seeds and pod until near boiling.
Remove from the heat and set aside for 1 minute. Take out the vanilla pod before adding chocolate.
Stir in the chocolate until melted and smooth. Reserve for 2 minutes to cool.
In a separate bowl, whisk together the egg yolks and sugar. Whisk into the chocolate cream.
Add butter and stir until smooth and shiny. Pour into individual pots.
Serve the chocolate pot slightly chilled with a dollop of lightly whipped cream. The salsa should be at room temperature or slightly chilled in a shot glass to pour over the chocolate pot before eating.