Serves 4



Violet parfait

700ml condensed milk, unsweetened

150g violet sugar or azuleta

6 gelatine leaves


Amaranth crunch

200g isomalt

100g puffed amaranth


Chocolate fudge with mint

30g barry chocolate, 72%

18g barry cocoa

0.5g maldon salt

100g glucose

25g sugar

55g double cream

1 bunch of mint


Rhubarb sorbet

850g rhubarb purée

50ml rhubarb juice

150g glucose

75g sugar

3 gelatine leaves

2g maldon salt

5g grinded juniper

50ml elderflower syrup


To finish

12 amaranth leaves

3 french sorrel leaves

3 leaves of each types of mint: pineapple /peppermint / asian / corsican /


12 amaranth cress


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Violet parfait

Pour 200ml of condensed milk into a pot; add violet sugar and heat up to 40c. Stir well to dissolve sugar. Soften gelatine leaves in cold water then add to the sugar/milk and mix. Whisk remaining 500ml of cold condensed milk until it becomes stiff. Pour in the mixture of gelatine and mix again. Pour on a tray and put in the fridge for at least 5 hours.


Amaranth crunch

In a saucepan, heat the isomalt at 145c to make caramel. Pour out onto a silpat and once set, break into pieces and grind in the thermomix to obtain a fine powder. In a bowl, mix puffed amaranth and the isomalt powder. Sprinkle evenly over silpat and place in the oven set at 120c for 3 minutes until the isomalt melts. Take out and leave to cool.


Chocolate fudge with mint

Mix the chocolate with the salt in a bowl. Put the rest of the ingredients in a saucepan and bring to the boil. Pour the mixture over the chocolate salt and leave for 2 minutes, then start stirring until well mixed. Pour everything into a vacuum bag with bunch of mint, seal and place in a water bath at 50c for 12 hours. Strain and keep the sauce in the bottle.


Rhubarb sorbet

Combine rhubarb purée, glucose, sugar, salt and juniper. Mix in the thermomix. Soften the gelatine in cold water and then boil together with rhubarb juice. Leave it to cool down for 2 minutes, then add to the mixture in the thermomix. Pour into pacojet containers and freeze.


To finish

Pour chocolate mint fudge on the plate. Cut out violet prafait with a ring and place on top of the sauce. Sprinkle with amaranth puffed crunch. Decorate with all types of mint and leaves. Place a spoon of rhubarb sorbet and serve.


                                                        Find out more about chef Amaro here...



Photography by Małgorzata Opala

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