Valhrona Chocolate Fondant With Blood Orange Crêpe Suzette And Sorbet Food

VALHRONA CHOCOLATE FONDANT WITH BLOOD ORANGE CRêPE SUZETTE AND SORBET

Steps:

• 3 each egg yolks
• 3 each whole eggs
• 2.5 oz castor sugar
• 4.5 oz unsalted butter
• 4.5 oz Valhrona chocolate
• 1 oz plain flour
• 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
• 2. Melt chocolate & butter in a bowl over a bain marie.
• 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
• 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
• 5. Pour into prepared moulds.
• 6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
• 4.5 oz milk
• 1 oz unsalted butter
• 2 each whole eggs
• 1.7 oz plain flour
• .5 fluid oz water
• .3 oz castor sugar
• .2 fluid oz vanilla essence
• 1 vanilla bean
• 1. Melt butter
• 2. In a bowl, sift plain flour & add sugar
• 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
• 4. Add milk & water, then vanilla essence.
• 5. Scrape the seeds from vanilla beans & keep pods for another use.
• 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
• 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
• 2. When the bottom side is coloured flip over & cook just until the crepe is set.
• 3. Continue to cook until all of the mix is used.
• 12 fluid oz blood orange juice (strained)
• 4 fluid oz lemon juice (strained)
• 4 oz sugar
• 1.2 oz glucose
• 1 oz stabilizer
• 1. Combine all ingredients in a pot
• 2. Boil to a light syrup, remove from heat & pass through a fine strainer
• 3. Refrigerate mix until chilled
• 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
• 12 fluid oz blood orange juice
• 4 fluid oz lemon juice
• 1 lb castor sugar
• 1.5 fluid oz Grand Marnier
• .2 fluid oz vanilla essence
• vanilla bean (from crepe mix)
• 4 blood oranges, peeled & sliced for garnish
• 1. In a large pot, place all ingredients.
• 2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
• 3. Place through a fine strainer.
• 1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
• 2. Invert fondant onto the plate once cooked.
• 3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
• 4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
• 5. Serve immediately.