Fischer's Baslow Hall is one of the region’s most acclaimed restaurants and has put together a scrumptious, five-course set menu for Valentine’s Day that is set to be enjoyed by around 100 couples at home.
The popular restaurant is known for its fine dining experiences and held a Michelin star for 25 years until 2019; and has now been featured in this year’s Michelin Guide.
Fischer’s was among 10 restaurants in the Derbyshire area to have been included in this year’s Guide, which the Michelin team said was part of efforts to “promote the industry as much as we possibly can” in the wake of a tumultuous year.
Restaurateur Neil Fischer said: “We are delighted to be included in the 2021 Michelin Guide. The award reflects the energy, hard work and passion that our team, headed by Chef Nathan Wall strive to achieve.”
The Valentine’s set menu has proved so popular that Fischer’s have sold out, with delicious deliveries being sent out across Derbyshire as well as to diners as far away as Glasgow and Cornwall.
But those who have not managed to snap up the tasting menu can still have a taste of the Fischer’s fine-dining experience by trying this recipe for the chocolate dessert from head chef Nathan Wall, who devised the entire menu with his team.
Nathan Wall’s Chocolate Hazelnut/Caramel dessert
Chocolate Mirror Glaze:
145g double cream
4.5 sheets of gelatine
Dulce de Leche:
1000ml whole milk
1 vanilla pod
180g dark chocolate
87g plain flour
40g cocoa powder
750ml double cream
340g dark chocolate
3 egg yolks
You will need a springform mould, piping bags and a pouring jug.
1. Chocolate mirror glaze
Prepare the night before and leave to set in the fridge overnight.
Add the water and sugar to a pan and heat until the sugar has dissolved, then sift in the
In a separate pan bring the cream to a boil then add the gelatine sheets and mix.
Place in the fridge overnight
2. Dulce de leche
Make the Dulce de leche in the morning and leave to cool.
Simmer the milk, sugar and vanilla pods in a pan for 1.5 hours, stirring occasionally.
3. Brownie base
Whisk the eggs and sugar together until pale
Add the butter and chocolate to a pan until melted then gently fold into the eggs and sugar.
Sift in the flour and cocoa then mix together.
Spread the brownie mixture onto a baking tray (approximate depth 2cm) and bake in a pre-
heated oven at 160°c for 12 – 14 minutes.
4. Chocolate mousse
Gently heat 300ml of the double cream and pour over the chocolate to melt.
Whisk the egg yolks until pale
Heat the sugar and water in a pan (to 120°c), then slowly pour into the whisked eggs.
Fold together the eggs and chocolate mixture.
Whip the remaining 450g of double cream to form soft peaks and then fold together with the
eggs in two separate parts.
1. Make the mirror glaze the day before and leave to set in the fridge overnight.
2. Make the dulce de leche and leave to cool.
3. Make the brownie base. Once cooled, cut the brownie base slightly smaller than the
springform mould. You will require two layers
4. Make the mousse and pipe into the base of the springform mould, then add the
brownie base on top of the mousse.
5. Apply a layer of Dulce de leche, followed by a layer of chocolate mousse to cover.
6. Add another layer of the brownie base and top with the remaining chocolate mousse.
7. Place into the freezer until you can easily remove the springform mould.
8. Gently warm the mirror glaze and pour onto the frozen cake to set.
9. Place into the fridge until ready to serve.
10. To serve, top with roasted hazelnuts