Gastronomixs

Syrup of red cabbage and cocoa

Red cabbage and chocolate are a match made in heaven, and here the flavour of the red cabbage comes through beautifully despite the robustness of the chocolate.

Creation by Michael Luesink, former intern at Culiversum.

Syrup of red cabbage and cocoa

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

50

g

sugar

200

g

red cabbage juice

35

g

dark chocolate, grated

Preparation method

  • Reduce the sugar and the red cabbage juice to a syrup.
  • Remove from the heat and add the dark chocolate.
  • Leave for one minute to allow the chocolate to melt, and then emulsify with a whisk or hand-held blender.
  • Allow to cool and refrigerate.

Serving suggestions

  • As a component in a dessert with stewed pear and crème fraîche ice cream.
  • As a component in a dessert with nuts, tropical fruits and apple crumble.

Previous page