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CHOCOLATE FONDANT & FENNEL ICE CREAM

Made by Chef Mauro Moia from the Grand Hotel.

Duo of chocolate fondant and fennel ice cream

SERVES: 4

THE FONDANTS
N° 2 egg yolks
175g caster sugar
500ml fresh cream
N ° 1/2 sheet of fish-glue softened in cold water
10ml rum
2g powdered chilli pepper
40ml milk
35g cocoa powder
25g brown sugar
50g of 40% dark chocolate cover dissolved in a water bath with 10g of butter
N° 1 Bourbon vanilla bean
8 cylindrical molds of 8 cm in height and 5 cm in diameter

THE ICE CREAM
500ml milk
200ml fresh cream
N° 1 centrifuged fennel
40g fennel seeds
35g stabilizer for ice cream
30g powdered milk
50g glucose

THE WHITE CHOCOLATE CREAM
250g whipping cream unsweetened
250ml milk
350g chopped white chocolate

THE MINT JELLY
500ml water
30g sugar
4ml essence of mint
N° 2 sheets of fish-glue soaked in cold water


 

THE VANILLA FONDANT
Whip 1 egg yolk with 65g caster sugar, add 250g of whipped cream, the seeds inside the vanilla bean and fish glue mixed with rum and melted in the microwave or on thestove for ten seconds, taking care not to boil it. Let the mixture rest in the fridge for about ten minutes, then fill the 4 cylindrical mold with the fondant, using a pastry bag, and leave them to cool for an hour in a blast chiller or for 5/6 hours in a freezer.

THE CHOCOLATE FONDANT
Mix cocoa and brown sugar with the milk in a sauce pan and let it cool. In a separate bowl whip 1 egg yolk with 50g sugar, add the remaining 250g of whipped cream, powdered chilli pepper and the mixture of cocoa and milk and leave it to cool in the fridge for 5 minutes. Fill the molds with the same procedure followed for vanilla fondant. After cooling the mixture for 5/6 hours, remove it from the molds, coat the chocolate fondants with the chocolate cover using a brush and leave it to cool in the freezer.

THE FENNEL ICE CREAM
Heat the milk, the cream, the centrifuged fennel and 30g fennel seeds together. As soon as the mixture reaches the boiling point, turn off the heat and let the mixture rest for at least 8/9 hours, then filter the mixture, heat it on the stove until reaching the temperature of 65°. Add the remaining ingredients, turn off the heat, leave the mixture to cool and stir it in the ice-cream freezer.

THE WHITE CHOCOLATE CREAM
Heat the milk, the cream and the white chocolate together and leave them to cool.

THE MINT JELLY
After bringing water and sugar to the boil, turn off the heat and add the two sheets of fish-glue and the essence of mint. Leave it to cool in the fridge until the mixture solidifies.

THE COMPOSITION
Once removed the fondants from the molds, place the chocolate fondant in the center of the plate, lay a brittle hazelnut diskette upon it and the vanilla fondant on top of the diskette. Pour two spoons of the white chocolate cream on the composition and garnish it with a fennel ice cream scoop and a mint jelly cube.

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