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Duet of chocolates ‘fondant’, white
chocolate ice cream. Baked, bitter chocolate sponge,
with a white chocolate centre, white chocolate ice cream
and fresh berries. The visual effects of a dark, bitter
chocolate ‘sponge’ with a liquid white centre is
something to behold and savour. The first fork-full,
breaking through the fondant is like finding a present
that’s hidden away, just for you.
The textures of hot and cold; rough and
smooth work wonders through every mouthful. It’s a
chocolate lover’s fix and not just for the ladies! A
glass of Klein Constantia ‘Vin de Constance’ is the
recommended dessert wine to accompany the dessert. |
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Sabayon (whisk over a Bain Marie,
till ribbon stage) the eggs and sugar. Reserve
to one side, keeping warm. |
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Melt the dark chocolate and
butter over a Bain Marie. Mix carefully. |
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Incorporate the chocolate-butter
mixture slowly with the egg-sugar sabayon. Mix
together thoroughly. |
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Add the flour and mix until there
are no lumps. |
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Grease and ‘dust’ the timbale/
moulds with the cocoa powder. |
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Pour equal amounts of the cooling
mixture into these moulds. ‘Knock it back’ to
remove any air pockets. |
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Cover and refrigerate for 12
hours – to set. |
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Note: This can be speeded up by
blast chilling or freezing for a few hours or
until set. |
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Service |
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Remove portions from the fridge.
Divide the white chocolate equally between all
the portions. Push 20g of white chocolate into
the centre of a portion. Bake the fondant in a
pre-heated oven (200c) for 11 minutes (Until it
begins to ‘soufflé’). Remove carefully and
gently loosen the pudding from the sides of the
timbale (You might need to use the back of a
knife). Turn out onto the plate and serve
immediately. Garnish with sugar work,
raspberries, toasted nuts and dust lightly with
icing sugar to give the ‘frosted look’. Serve
with white chocolate ice cream on a tuille,
along with fresh mint sprig. |
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