Chocolate Fondant with a Jelly Tip Log
Chocolate Fondant with a Jelly Tip Log
Chocolate Fondant with Jelly Tip Log Photo: From Southon Cooking
To make the jelly, combine the sugar and 3 tablespoons of water
in a saucepan and bring to the boil. Remove from the heat and
add the raspberries and lemon juice. Transfer the mixture to a
blender and process until smooth. Pass the mixture through a
sieve then, while it is still warm, stir in the gelatine leaves and
allow to dissolve. Set aside to cool a little before pouring into 6
plastic food wrap-lined rectangular moulds to one-third of the
way up the sides. Place in the fridge to set. Once set, fill the
remaining space in each mould with vanilla ice cream and return
to the freezer until required.
For the fondants, use an electric beater to beat together the
eggs, egg yolks and sugar until light and foamy and doubled
in volume. Place the chocolate and butter in a bowl over a
saucepan of simmering water. When both are melted, leave to
cool for about 5 minutes. Using a rubber spatula, gently fold the
chocolate into the egg mixture. Carefully fold in the flour until no
traces of it can be seen. Transfer the mixture to a piping bag and
pipe into 6 well-greased aluminum dariole moulds and chill until
set.
Preheat the oven to 220ºC.
Once the fondants are set, transfer them to the oven and bake
for 7-8 minutes. Remove them from the oven and allow to rest
for 2 minutes before demoulding.
Just before serving, melt the extra dark chocolate and transfer
to a piping bag. Decorate each jelly tip with some of the melted
dark chocolate and place on chilled serving plates with a warm
fondant alongside. Garnish with fresh raspberries, and some
freeze-dried raspberry powder.
If you like chocolate, I promise you will love this! When you consider the taste, the texture and,
of course, the molten liquid centre, a fondant is surely among the best desserts you can make
with chocolate. If you wish, they can be made ahead of time - simply keep them in the fridge
until ready to bake.
Chocolate Fondants
4 eggs
4 egg yolks
160g sugar
250g dark chocolate, 72% cocoa
250g unsalted butter
80g plain flour, sieved
Jelly Tip Log
2 tablespoons sugar
125g frozen raspberries
juice of ½ lemon
2 gelatine leaves, soaked in icecold
water, drained
500ml vanilla ice cream
50g dark chocolate, 72% cocoa
for decorating
18 fresh raspberries and freezedried
raspberry powder to
garnish
(Makes 6)
