Glengarioch washed chocolate, Aberdeenshire Barra raspberries (Serves four)
- Brownie base: 220g Valrhona chocolate
- 200g flour
- 5 eggs
- 400g caster sugar
- 220g Scottish butter
- Pinch sea salt
- Chocolate Ganache: 700g dark Valrhona chocolate
- 350g Scottish butter, diced into small cubes
- Pinch sea salt
- 90ml heather honey
- 800ml Scottish double cream
- Raspberry Puree: 100g Aberdeenshire raspberries
- 50g sugar
- Half lemon
- Whisky Wash: 100ml Glengarioch whisky
- 70g caster sugar
- To serve: Mackies Original Dairy Ice Cream
- For the brownie, pre-heat the oven to 180°C. Whisk eggs and sugar until light and fluffy. Sift flour and add to egg mixture. Melt chocolate and butter in a pan, add sea salt and mix well into the egg mixture. Pour the mixture into a 1cm deep baking tray lined with parchment.
- Bake for 20 minutes. When cooling, place parchment with another tray on top and a weight to condense brownie before pouring over the ganache.
- Chocolate Ganache: Put chocolate in a bowl with butter, salt and honey. Bring cream to the boil, pour over chocolate and mix until all lumps are gone. Pour over the cooled brownie and leave.
- Raspberry Puree: Gently simmer fresh raspberries and sugar with juice of half a lemon. Pour through a fine sieve and chill.
- Whisky Wash: Simmer ingredients together for a few minutes and leave to cool. To assemble, neatly cut strips of brownie/ganache and place in centre of plate adding the raspberries, puree and edible flowers. Add a generous scoop of Mackies Original Dairy Ice Cream. Pour the whisky wash into a small atomiser and lightly spray over the chocolate ganache and raspberries.
- Recommended drink: Old Fashioned Aberdeenshire Raspberry Lemonade, add a dram of whisky if the mood takes you.
East on the Green Chef Craig Wilson reveals all about the menu, suppliers and new gin garden at one of Aberdeenshire’s top fine dining restaurants.
How would you describe the restaurant?
A special occasion, fine dining restaurant with a strong focus on local ingredients and fresh produce.
Tell us about the menu?
Dishes are created around produce at its prime – full of flavour and as fresh as possible. We work closely with our suppliers to source the best quality ingredients. Meat and game is reared on farms just a few miles away and we grow our own vegetables, herbs and salads in polytunnels nearby.
What’s your hero dish?
Slow cooked beef cheek with Aberdeenshire tatties and fresh seared scallops, combining the flavours of land and sea.
What food trends are you noticing at the moment?
We are seeing a growing interest and demand for vegan creativity.
What are your plans for the restaurant?
We’ve recently opened our gin garden which showcases over 50 different gins and cocktails. It is a bright, secret garden-style outdoor bar, with an al fresco seating area, offering something new for our guests. We are also launching a Kilted Chef brand, showcasing Scotland’s larder on a world stage.