We're now baking with Wildfarmed flour

  • Desserts, Tea Time Treats and Breakfast

Griddled Fruit Scioche with Warm Rhubarb and Raspberry Compote and White Chocolate Creams


6 Scioche® (Original)
50g Unsalted butter

For the white chocolate creams:
85g Good white chocolate, broken into small pieces & extra for grating
1 Vanilla pod, split
300ml Double cream
200g Thick Greek yoghurt

For the rhubarb & raspberry compote:
2 oranges, juiced
50g Caster sugar
2 Medium rhubarb sticks, finely diced
150g Raspberries

To serve:


Place the chocolate into a heatproof bowl and with the tip of a small knife, carefully scrape out all the vanilla seeds and add to the chocolate. Set the bowl over a pan of simmering water, until just melted.

Lightly whip the cream and stir in the Greek yoghurt. Quickly fold in the melted chocolate. Quickly spoon into a piping bag and squeeze into shot glasses. Grate over extra white chocolate.

To make the dressing, place the orange juice and sugar into a medium shallow pan. Place over a medium heat until the sugar has dissolved. Turn up the heat and reduce by half and syrupy. Add the rhubarb and cook for 1 minute.

Place the raspberries in a bowl, pour over the hot rhubarb dressing and set to one side to cool slightly.

Heat a griddle pan over a medium heat, add a little unsalted butter and heat until melted. Add the scioche halves, cut side down and griddle until golden and toasted.

Place the scioche on a serving plate and spoon over some of the warm rhubarb and raspberry dressing. Serve with white chocolate cream and a few fresh strawberries.

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