Volker Marecek
Executive Chef
Ingredients
- 2 x 750ml bottles of Maury red wine
- 375g skimmed milk
- 150g milk chocolate (minimum 33% cocoa solids), chopped
- Red wine vinegar
Instructions
1. Pour the wine into a saucepan over medium-high heat. Bring to a boil, then carefully ignite the surface with a blow torch to burn off the alcohol. Once the flame goes out, continue boiling until the wine has reduced by half.
2. In a separate saucepan, heat the milk until it just comes to a boil. Remove from the heat, let it cool slightly, then pour over the chopped chocolate. Stir until smooth and fully dissolved.
3. Allow the reduced wine to cool to room temperature, then combine with the chocolate mixture. Set aside until completely cooled (around 2 hours).
4. Strain the mixture through a fine sieve lined with a double layer of muslin. Stir in a splash of red wine vinegar.
5. Transfer the mixture to a container and place in the freezer for about 3 hours.
6. Once frozen, use a fork to scrape the surface into ice crystals, forming a slush.
7. Serve chilled in tall glasses.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
