Surrounded by berry anglaise and toasted marshmallow
Chocolate Fondant Ingredients:
- 275g 70% dark chocolate
- 225g butter
- 400g caster sugar
- ½ tsp vanilla essence
- 5 eggs, beaten
- 200g cake flour, sifted
- Melted butter, for greasing
- Cocoa powder, for dusting
- Heat the oven to 180⁰ C, brush eight ramekins sparingly with melted butter and dust with cocoa powder. Shake out the excess and set aside. Melt the chocolate and butter gently over a double boiler. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
- Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth batter.
- Divide between the ramekins. Each one should be two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately.
Berry Anglaise Ingredients:
- 5 egg yolks
- 6 Tbsp sugar
- 2 cups milk
- 2 cups cream
- 2 vanilla pods, split and seeds scraped out
- 1 Tbsp vanilla extract
- 1 cup frozen mixed berries
- Pinch of salt
- In a medium-sized saucepan combine the milk, cream, vanilla bean pods and scraped seeds as well as the vanilla extract and frozen mixed berries. Bring to a simmer.
- Remove from the heat and allow to sit for 10 minutes. Remove the vanilla bean pods and blend the mixture. Return to the stove and allow to simmer once more.
- In a small bowl combine the yolks, sugar and salt. Whisk together. Once the milk mixture begins to simmer, whisk some of it into the eggs to temper them. Return the eggs back into the milk and cream mixture and whisk through.
- Cook, on low, until thickened and coats the back of a wooden spoon. Make sure the mixture doesn’t boil.
- Remove from heat and strain the mixture through a sieve into a clean bowl. Chill mixture before serving. Sprinkling some caster sugar over the top will prevent a skin from forming.
Chocolate Dome Ingredients:
- 500g good quality white chocolate
- Gently melt the white chocolate over a double boiler. Dip a blown-up balloon into the chocolate and place on a glass in the fridge to set.
- Once set, gently remove the balloon from the edges and then pop it with a knife to remove the rest.
- We cut holes in our dome using a heated up biscuit cutter.
- 400g white sugar
- 15ml golden syrup
- 250ml water
- 20g gelatin soaked in 100ml water
- 2 egg whites
- 5ml vanilla essence
- Heat the sugar, water and syrup on a low heat until the sugar has dissolved.
- Boil the mixture until large bubbles appear. Be careful as this mixture reaches temperatures well over 100⁰C.
- Remove from the heat and stir in the soaked gelatine.
- With an electric whisk, beat the egg whites until stiff. Add the vanilla essence.
- Continue rapidly beating the egg whites and slowly pour in the hot sugar syrup in a steady stream.
- Put into a piping bag, ready to assemble the dish.
- Pipe a thin line of marshmallow onto your serving dish. We toast it with a blow torch to add another depth of flavour. It will taste just as good if you leave yours untoasted.
- Pour the anglaise onto the plate and place the fondant in the centre.
- Assemble fresh berries and edible flowers around the marshmallow and top the fondant with the chocolate dome.
- If you don’t feel up to it, leave the chocolate dome out.The dish is still complete without it.