The Portmarnock Hotel & Golf Links has just been treated to an extensive refurbishment. As part of the revamp of the hotel, they have a new Executive Chef in the form of Tom Walsh, previously of Dromoland Castle, Clontarf Castle, Aqua, Luttrellstown and most recently Roganstown.

Here Tom shares his recipe for his take on a Chocolate Pot.

Serves 4

For the Chocolate Soil:

– 200g caster sugar
– 200g ground almonds
– 120g plain flour
– 100g cocoa powder
– 135g butter, melted

For the Chocolate Mousse Pot:

– 500ml cream
– 500ml milk
– 700g dark chocolate (at least 80% cocoa solids), chopped
– 200g caster sugar
– 16 egg yolks
– 320g egg whites

For the Pistachio Sponge:

– 110g butter
– 300g caster sugar
– 2 eggs
– 240ml milk
– 250g plain flour
– ½ tsp salt
– 1 tsp bread soda
– 1 tsp white wine vinegar

For the Sorbet:

– 500ml frozen lime purée
– 125g caster sugar
– pinch of salt

For the Honeycomb:

– 100g caster sugar
– 50ml water
– 1 tbsp bread soda

Method:

1. To make the chocolate mousse heat the milk and cream, then pour this over the chocolate until it melts.
2. Prepare 200g of the sugar and the egg yolks as you would for a saboyan, then fold in the melted chocolate.
3. Whisk the egg whites until stiff peaks form, then gradually whisk in the remaining 100g of caster sugar.
4. Fold this meringue into the chocolate mousse mixture.
5. To make the sorbet, mix the ingredients together and churn in an ice cream machine according to the manufacturer’s instructions.
6. To make the honeycomb, bring the sugar and water to the boil in a heavy based pan and leave undisturbed until it turns to a golden caramel.
7. Add one tablespoon of bread soda and whisk in.
8. Pour into a tray and leave to cool and harden.
9. Serve as shown.

Chef Tom Walsh began his career training in Dromoland Castle before gaining a wealth of experience in some of Ireland’s top hotels and restaurants including Clontarf Castle, Aqua, Luttrellstown and Roganstown.

His move to Portmarnock Hotel & Golf Links coincides with a large investment in the hotel’s appearance and food offering. The four star hotel will now be home to a new culinary experience from Tom in the Seaview Restaurant, the Osborne restaurant and the Jameson Bar.

 

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