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Chocolate Fondant
May 2, 2007
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A traditional and picturesque establishment in the heart of the Peak district. A step back in time but certainly not in standards. The chocolate dessert, as with the food created generally, offers an innovative take on the classic British dishes.
SERVES 6
Equipment
Teaspoon
Cut off plastic drainpipe (6cm x 5cm)
1 piping bag
Base Ingredients
100g Crunchy nut cornflakes
10g Butter
10g Golden syrup
Method
1. Crush cereal, melted butter, golden syrup together and press into moulds
2. Ball 6 teaspoons of ice cream and place back in the freezer
Fondant Ingredients
175ml Double cream
25ml Milk
2 Egg yolks
60g Sugar
115g Dark Chocolate (See recommendation below)
8 teaspoons ice cream of your choosing
Method
1. Lightly whip milk and cream to soft peak
2. Boil sugar to 120°C (Jam on a sugar thermometer)
3. Add this directly to egg yolks and whisk. The sugar has to still be hot though because this cooks the egg yolks.
4. Fold cream and egg mixture together
5. Whip melted chocolate into cream mixture till completely emulsified
6. Fill tubes 1/2 full with chocolate mixture, press ice cream balls into the middle of the tube, use remaining chocolate mix to fill moulds, then smooth top. Place in the fridge for 8hrs to set
7. To de tube gently warm the outside and push from the base onto a plate and garnish as required.
Serve with a glass of Antinori Aliatico sweet red wine available from Berkmann wine cellars 10-12 Brewery Road, London, N7 9NH, 0207 7609 4711
Chocolate Traveller Notes
I recommend using either Valrhona Manjari (now not made by Valrhona so I suggest replacing with the popular 61% or 68% dark chocolates) or Amedei Toscano Black 66%. Each pictured to the right under "Related Chocolates". This dessert does not require anything above 70% cocoa content as it should be sweet and uncomplicated.
Registered Users
REGISTER HERE!
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