Chocolate Fondant
Ingredients
125g butter
125g dark chocolate
3 whole eggs
50g (3) egg yolks
65g sugar
35 Cotswold plain flour
Instructions
- Whip the eggs, egg yolk and sugar until light and fluffy
- Melt the butter and chocolate over a water bath
- Fold the chocolate mixture into the eggs
- Gently fold in the flour
- Pour the mixture into a bowl and wrap well in cling film, and place into the fridge for at least 1 hour
- Line dariole moulds with butter and cocoa powder and place into the fridge
- Preheat the oven to 160 degrees
- Pipe or spoon in the fondant mixture into the moulds 3/4 full and bake for 10-12 minutes
- Turn out the fondant to a plate and enjoy warm with the strawberry sorbet
Easy strawberry sorbet
- 350g Frozen strawberries, defrosted
- 30g sugar
- 10g glucose
- 5g balsamic vinegar
Instructions
- Blitz all of the ingredients together with a hand blender
- Churn the sorbet in an ice cream maker, or pour the mixture into a container and place into the freezer taking it out every hour to give a stir
Vanilla Chantilly
- 150g double cream
- 20g whipping cream
- 1 tbsp icing sugar
- 1/2 vanilla pod
Instructions
- Whip all ingredients together until thick
- Serve with the warm fondant
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