Chilli spiked Chocolate pudding, Nasturtium blooms, Watermelon Radish greens, Olive oil and Aged Balsamic vinaigrette and vanilla salt.
For this prep I started with the base for the chocolate pudding by gently heating some cream in a saucepan and adding cocoa powder, chopped de-seeded red chillies and melted bitter sweet chocolate, mixing to incorporate. Allowing time for the chilli to infuse, I then strained the mixture removing the chilli and placing the mixture back into the saucepan. To set the pudding I wanted something to be able to cut cubes but also have a velvet mouth feel, so I used carrageenan both iota and kappa which gave me tenderness with rigidness. I added the gums to the chocolate cream and while whisking, I brought the mixture to 80 degrees C. before removing from the heat and pouring into a plastic mould. This was then placed in the fridge to chill and set. To accent this pudding I foraged the vegetable garden for some nasturtium leaves and baby radish greens, both having a peppery bite to them each. Once the pudding was set, it was un-moulded, diced into bite size cubes and dressed in a vinaigrette of olive oil and aged balsamic vinegar, then all the ingredients were tossed together and plated. The salad was then seasoned with a little vanilla salt, something I had prepared some months ago by infusing salt with vanilla beans in a container sealed over time, bringing out a delicate sweetness and aroma to the salt.