BY JASON ATHERTON
Base
150 gr white chocolate
188 g Praline paste
75 gr cocoa butter
250 gr paillette feullitage
METHOD
Melt the chocolate, praline paste and butter over a bain-marie. When the mix is smooth add the feullitage mix until evenly combined. Roll the mix between 2 sheets of grease proof paper about 5 mm thick. Refrigerate and allowd to set. Once the mix is set cut with rings to cover the bottom. This will be the base of the dessert.
Chocolate sorbet
1lt milk
500 gr double cream
375 gr trimoline
250 gr bitter chocolate
180 gr cocoa powder
METHOD
boil the milk, cream and trimoline together. Add the melted chocolate and the chocolate powder. Bring the mixture to the boil. Pass through a fine chinois. Churn in an ice cream machine to manufacturer’s instructions.
Make little balls from the chocolate sorbet and freeze them. The size of the sorbet’s balls is the liquid center of the fondant consequently the size depends on the size of the rings.
The sorbet need to sit in the centre of the mix with a centimeter around it.
FILLING
400 gr dark chocolate
8 egg yolks
190 sugar
700 ml double cream
100 ml milk
Water
METHOD
Melt the dark chocolate over a bain-marie. Boil the sugar and water to 120 degree. Whisk the egg yolks until foamy consistency then pour over the sugar syrup. This is a pate a bomb. Whisk the mix until cold. Whisk the cream and milk until a very light ribbon stage. Add the egg yolks mix to the warm chocolate. Add half the cream and fold until evenly combined, gently fold in the remaining cream. Pour the mix over the base you prepared earlier, pouring the mix half way in the mould. Then get the frozen chocolate sorbet balls and place it in the center. It is very important that the sorbet balls are placed right in the middle other way the liquefied center will came out from the side.
Pour over the remaining chocolate filling mixture, level off and place in the fridge to set. To demould the fondant, carefully warm it with a blow torch. Place the fondant on the plate and serve with salted nuts.
To complement with
Pedro Ximénez, a soft and mellow characters, floral, caramel and honey flavours will complement as well the ice cream and pecan nuts.
(Served slightly chilled).