Chocolate fondant with cherry ice-cream

Chocolate fondant with cherry ice-cream

Ingredients (Serves 20)

 

I came across this recipe just after Christmas. It is a bit tricky to get it looking as good as this picture, but it's worth it - tastes yummy and looks like a work of art.

 

For the chocolate fondant

500g Valrhona Tropilia (54%)

500g butter

250g sugar

500g whole egg

200g yolk

100g flour

 

For the chocolate tuile

80g water

150g butter

90g glucose

270g sugar

4g pectin

15g cocoa powder

80g Valrhona Guanaja (70%)

200ml milk

20ml yogurt

50ml cherry purée

25g griottes

20g white chocolate

 

Method

For the fondant, mix the Tropilia chocolate into the butter, then melt together. Add the sugar, whole eggs and egg yolks slowly, then fold in the flour. Pipe the mix into 20 greased rings and leave to rest for one hour in the fridge. Cook for 10-12 minutes at 180ºC and serve straight away.

 

For the tuile, boil the water, butter and glucose. Add in sugar, pectin and cocoa powder and stir thoroughly. Cook for one minute. Dissolve the Guanaja chocolate in the hot syrup, then rest for two hours before using. Spread tuile mix on to Silpat and cook at 180¡C for nine to 10 minutes. This will make about 40 tuiles.

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For the ice-cream, mix milk, yogurt and cherry purée together and boil for one minute. Remove from the boil, then mix white chocolate and griottes. Freeze mixture to -18ºC, then pass through Pacojet to obtain a smooth consistency.

 

(Recipe from: www.caterersearch.com/Articles/2007/11/22/317456/chocolat...

Done