Mark Greenaway £30 dessert is Scotland’s priciest

Rhubarb and Champagne Crumble. Picture: Mark Greenaway
Rhubarb and Champagne Crumble. Picture: Mark Greenaway
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Edinburgh chef Mark Greenaway has caused a stir by creating Scotland’s priciest pudding.

The Capital-based restauranteur has cooked up a Rhubarb and Champagne Crumble using a unique type of white chocolate, edible 24 carat gold leaf, Dom Perignon champagne jelly and vanilla beans imported from Madagascar.

The sweet treat will set diners back £30 at the chef’s eponymous eatery, in North Castle Street.

Greenaway, who previously appeared on popular BBC series Great British Menu, said: “We got the first of the season’s rhubarb in last week and I was playing around with it, trying to think of what to do.

“There was some Dom Perignon champagne open and I just decided to mix the two together.

“The fizz of the champagne and the sourness of the rhubarb means these flavours go together so well.”

Innovative chocolatier IQ Chocolate, based in Stirling, was commissioned to create an exclusive white chocolate for the dish, using coconut blossom nectar as a key ingredient instead of sugar.

The white chocolate sphere contains rhubarb parfait, Dom Perignon jelly and the base is carefully crafted out of pistachio and shortbread, with small rhubarb meringues dotted around the plate.

Each dessert takes Greenaway’s team around four or five hours to make from scratch.

The chef said: “It also has 24-carat gold in it.

“It doesn’t add a great deal to the taste but it lends to the luxury of the dish.

“I knew I could make the dessert taste amazing but I knew it had to look amazing to justify the cost.”

He added: “You can buy 12 roses online for something like £75 whereas this is a fraction of the cost. I know which I would rather have.”

The rhubarb and champagne crumble comes with a glass of Dom Perignon champagne and will be available from February 7-13 by pre-order only.

The most expensive dessert ever created was served in New York restaurant Serendipity 3 for a whopping £12,000.

According to the Guinness Book of World Records, The Frrrozen Haute Chocolate ice cream sundae contained 28 different cocoas and edible gold leaf.

The base of the elaborate pudding contained an 18-carat gold bracelet studded with white diamonds.

The sweet treat was eaten with a gold spoon covered in white and chocolate coloured diamonds.

Knipschildt Chocolatier, in Connecticut, created the La Madeline au Truffle which is the most expensive chocolate in the world at £160.

It is made with 70 per cent Valrhona dark chocolate and contains a rare French Perigord truffle in the middle. It is served on a bed of sugar pearls in a silver box.