Raw cacao gateaux with sour rhubarb and vanilla caramel sauce
- Prepare
- overnight
- Cook
- no cooking required
- Serve
- Serves 4
Kirk Haworth's winning dish for this year's Great British Menu. A creative vegan dessert with sour rhubarb, vanilla caramel and a rich chocolate gateaux. Congratulations Kirk!
By Kirk Haworth
From Saturday Kitchen
Ingredients
For the gateaux
- 384g/13½oz cashew nuts
- 500ml/18fl oz coconut milk
- 105g/3½oz coconut oil
- 120ml/4fl oz maple syrup
- 65g/2¼oz raw cacao powder
- 12g/½oz white miso
- pinch salt
For the poached rhubarb
- 4 sticks rhubarb, cut into 1cm/½in slices
- 500ml/18fl oz blood orange juice
- 10g ground hibiscus
For the raw caramel
- 226g/8oz coconut sugar
- 184g/6½oz coconut oil
- 174g/6oz maple syrup
- 100ml/3½fl oz oat cream
- 2 vanilla pods, seeds removed
- 73g/2½oz cacao butter
- pinch salt
For the garnish
- 1 tsp raw cacao piece
- 250g/9oz macadamia nuts
- 250g/9oz chewy/dried sour cherries
- pinch freshly ground black pepper and sea salt
Method
To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours.
Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes.
Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth.
Taste, then pour into a glass bowl and set in the fridge overnight, covered.
To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft.
Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving.
To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool.
Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries.
