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Chocolate Poor Knights of Windsor - recipe

PUBLISHED: 09:53 09 June 2016 | UPDATED: 09:53 09 June 2016

Archant

Green & Black’s Organic to serve up instagramable Poor Knights of Windsor based on local recipe on 10 June 2016 outside Windsor’s Royal Shopping Arcade to celebrate foodie culture

Ingredients (serves 2)

Chocolate French Toast

• 4 slices Sourdough or granary bread, preferably fruited

• 2 Large free-range eggs

• 50ml Double cream

• 15g Caster sugar

• 2tsp Green & Black’s cocoa powder

• 1/4tsp Natural vanilla extract

• 1/4tsp Grated nutmeg

• Unsalted butter for frying

• 50g Green & Black’s Dark 70% chocolate, grated

Mascarpone Cream

• 200g Mascarpone cheese

• 70ml Double cream

• 30g Icing sugar

Port & Black Cherry Sauce

• 100g Black cherries, pitted & halved

• 40ml Ruby Port

• 60ml Water

• 1tsp Cornflour


Method

First, make the sauce; Place cherries and port in a small saucepan, and bring to a boil. Ideally you should now carefully light the fumes with a match to burn off the alcohol, but this is optional. Add the water, and gently simmer for 5 – 10 minutes until the cherries are soft – occasionally top the water back up to the level you started with. Meanwhile mix the cornflour with a little cold water. Whisk a tsp of the cornflour mix in to the sauce, add more depending on how thick you want the sauce. Remove from the heat to cool, before placing in the fridge until needed.

Make the mascarpone cream; place all ingredients in a mixing bowl, and whisk until thick. Place in the fridge until needed.

Make the French toast; Slice the bread to the shape desired - about 1 inch is a good thickness. Mix the sugar and cocoa powder together in a large bowl (this helps prevents lumps), and then add all of the other remaining ingredients. Mix together well. Dunk the slices of bread in the mixture for 20 seconds (this may vary depending on your bread), before lifting out and allowing the excess to run off. Place on a plate ready for frying.

Heat a frying pan over a medium heat, before adding a knob of butter. Fry the French toast for a minute or two on each side, checking the colour of each slice regularly to ensure your pan isn’t too hot. Once fried and hot in the centre, remove from the pan and cool for a minute. Roll in the grated dark chocolate until fully coated. Serve immediately with the mascarpone cream and Port & black cherry sauce – enjoy!


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