Easter, or Pâques as it is known in France, is a Christian holiday that is celebrates rebirth across the world. Whatever reason you celebrate it for, I’ve created a special lamb recipe with a chocolatey treat for dessert. You couldn’t find a more perfect Easter feast.
5 Spices Lamb Shank Confit
– 6 Lamb Shanks
– 100g 4 spices
– 50g star anise
– 2 bottles cooking red wine
– 50g honey
– 50g gravy granules
– 50g olive oil
Brown the shanks in a frying pan with the olive oil. In a large oven-proof dish, mix all the ingredients together and add the lamb shanks. Cook with a lid on for approx. 3 hours at 200°c until the lamb meat is soft and falls away from the bone.
Separate the meat from the sauce. Pour the sauce into a saucepan and remove any excess fat. Taste and season as necessary. Serve with vegetables of your choice.
Chocolate soufflé with rhubarb and mint coulis
For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g cornflour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds
For the coulis
– 200g rhubarb
– 50g caster sugar
– 20 mint leaves
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.