Recipe created by VIC National Finalists - Jemima Kudumba and Ryan Consentino
Port Marinated Porterhouse with Port Jus, Confit Artichoke & Ox Tail Rock, Carrot Cannelloni & Beetroot Tartlet
- 4 portions
|500||g||NESTLÉ Royal or NESTLÉ Calypso|
1 | Bring cream to boil
2 | Remove from heat and add chocolate or compound. Stir until free of lumps.