URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 92

Chocolate fondant
& fennel ice cream
500ml
175g
50g
40ml
35g
25g
10ml
8
2
2g
1
1/2

The Fondants:
Fresh Cream
Castor Sugar
40% Dark Chocolate
Milk
Cocoa Powder
Brown Sugar
Rum
Cylindrical molds of 8cm in height &
5cm in diameter
Egg Yolks
Powdered Chilli Pepper
Bourbon Vanilla Bean
Sheet of fish-glue softened in cold
water dissolved in a water bath with
10g of butter

SERVES: 4

THE VANILLA FONDANT
Whip 1 egg yolk with 65g castor 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 the stove 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 molds
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.

To View The Full Recipe Click HERE

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