Humorous, dedicated, flamboyant
Enzo from Ruby Red Flamingo.
The team at Ruby Red Flamingo follow the philosophy that -
FOOD SHOULD BE FUN.
FOOD SHOULD BE EVER CHANGING.
WHY STICK TO A MENU WHEN YOU CAN CAPTURE THE EXCITING NEW FLAVOURS AND EXPERIENCES THAT EACH NEW DAY BRINGS?
We were lucky to have Enzo for a cooking class and everything, absolutely everything was delicious!
Try this recipes for yourself and experience the Ruby Red deliciousness!
Soft hearted chocolate tortino
100g of dark chocolate 70%
90g butter
80g icing sugar
30g cornflour
2 eggs
Cacao powder
Preparation-
Cut the dark chocolate into small pieces and put in to melt in the bain-marie. Then add the butter, also cut into pieces once the chocolate has almost melted.
Add the icing sugar and once mixed, set aside.
Beat 2 eggs in a bowl and once the chocolate cream has cooled blend them together. Next, add the flour, after passing it through a sieve.
Butter up perfectly 4 moulds of an aluminium baking tray.
Lightly dust the moulds with cacao powder. Shake of excess and then pour the chocolate cream into them.
At this stage, they can either be cooked or put in the fridge (max 2 days) or even the freezer to be cooked at a later date.
The tortino are cooked in a preheated oven at 180 degrees/ Cooking time varies from 12 - 22 minutes depending whether they are cooked immediately or stored first. Of importance is to ensure the outside is well cooked but the heart of the tortino remains soft and creamy.
When ready, serve the tortino immediately, either on their own or with fresh or whipped cream, ice cream or fruit such as berries.
Yum...
** Enzo will be back at Outdoors for his second cooking class on the 13th of October - Don't miss out! Book to cook!
