ScarlettHot Chocolate Fondant
June 8th 2006 00:48
Hot Chocolate Fondant
About Fondant
The word “fondant” comes from the Old French “fonder” and Latin “fundere” means “to melt”.
The Hot Chocolate Fondant - small, soufflé-like fondants can be enjoyed hot, fresh from the oven. They can be frozen uncooked, then baked from frozen, so it is worth making up a batch, even if you can’t eat them all at one sitting. Comforting on a cold winter’s day, serve these with a scoop of Ginger Ice-Cream garnished with Candied Orange Peel.
INGREDIENTS
For 12
For the Italian Meringue
350 gm caster sugar
2 teaspoons liquid glucose
100 ml / ½ cup cold water
4 egg whites
For the fondant
1 x quantity Italian Meringue
150 gm / 1¼ sticks softened unsalted butter plus 25 gm / ¼ stick extra for greasing
350 gm dark chocolate at least 60% cocoa solids, broken in pieces plus 50 gm extra, finely grated
40 gm / ¼ cup plain flour
25 gm cocoa powder
3 teaspoons instant coffee granules
6 egg yolks
For the hot chocolate sauce
150 ml cold water
40 gm / ¼ cup cocoa powder
300 ml / 1¼ cups double cream
For Fresh Ginger Ice-Cream
60 gm fresh root ginger, peeled and chopped
500 ml / 2 cups milk
500 ml / 2 cups double cream
12 egg yolks
180 gm caster sugar
For Stock Syrup
550 gm granulated sugar
1 litre / 4½ cups cold water
grated zest of 1 lemon
For Candied Orange Peel
2-3 oranges
150 ml stock syrup
Stock Syrup
1. To prepare the Stock Syrup, put 550gm granulated sugar, 1 litre water and lemon zest into a heavy-based saucepan. Bring slowly to the boil, stirring occasionally. When all the granules of sugar have dissolved, boil the syrup for about 5 minutes. Then cool and store in the refrigerator in a sealed container until required.
Candied Orange Peel
1. To prepare the Candied Orange Peel, peel 2-3 oranges thinly, making sure there is no bitter pith attached to the skin, and cut the peel into very fine julienne strips. Blanch the peel in boiling water for 1 minute, drain then refresh in cold water. Pat dry with kitchen paper towel.
2. Pour 150 ml Stock Syrup into a saucepan and bring to the boil. Add the blanched peel and simmer for about 10 minutes.
3. Using a slotted spoon, remove the peel from the Stock Syrup and spread the strips out on a tray lined with non-stick silicone baking sheeting. Place the tray in a very low oven, or a warm airing cupboard, for about 45 – 50 minutes to dry out.
Ginger Ice-Cream – Crème Anglaise Base
1. In a large heavy-based saucepan, heat 500 ml / 2 cups milk, 500 ml / 2 cups double cream and 60 gm peeled and chopped fresh root ginger, stirring occasionally, until the mixture comes just up to the boil. Remove from the heat and allow the root ginger to infuse for 10 minutes.
2. Meanwhile, set a large mixing bowl on a damp cloth – to steady the bowl - and whisk together the 12 egg yolks and 180 gm caster sugar until the mixture turns pale golden and you can draw a figure of eight across the surface.
3. Return the flavoured milk and cream to the heat and bring back to the boil. When the mixture begins to creep up the sides of the pan, immediately remove from the heat and pour half of it into the yolks and sugar, whisking well. When the mixture is well blended, reheat the remaining creamy milk and whisk this in too until well blended.
4. Pour the custard mixture back into the pan and, on the lowest possible heat, stir for approximately 2 minutes using a wooden spoon, until the mixture coats the back of the spoon and has a consistency similar to that of double cream. Your finger should be able to draw in a line through the mixture on the back of the spoon that will make a definite parting. Do not allow the custard to boil or it will curdle. If you have a sugar thermometer, you can check this by aiming for a reading of 82 degrees Celsius.
5. Strain the mixture into another bowl through a fine sieve, discarding the root ginger, and cool down as quickly as possible by standing in a larger bowl of iced water. Stir occasionally to prevent a skin forming. Cool then chill until ready to freeze.
6. If you are using an ice-cream maker follow the manufacturer’s instructions to churn the crème anglaise. If you don’t have a machine, beat the mixture by hand using a balloon whisk or a strong fork. Pour the chilled mixture into a shallow container and set in the coldest part of the freezer, or switch on the fast-freeze switch, depending on your type of freezer.
7. As ice crystals begin to form around the edges, remove the container from the freezer and use a strong balloon whisk or a large fork to beat the crystals into the rest of the mixture. Return to the freezer. Repeat this process about 3-4 times. The ice-cream will gradually become stiffer, yet softer in texture.
8. When the ice-cream is of a firm dropping consistency, cover and leave in the freezer until it is required. If you have made the ice-cream ahead of time and it is very firm, allow it to soften for about 10 minutes at room temperature.
9. To serve the ice-cream as quenelles, scoop the slightly softened ice-cream and shape between 2 teaspoons, then place on a tray, return to the freezer to firm. They are then ready for placing on plates when you are about to serve.
Hot Chocolate Fondant
1. To prepare the Italian Meringue, put 350 gm caster sugar, 2 teaspoons liquid glucose and 100 ml / ½ cup cold water into a heavy-based saucepan and place over a gentle heat, stirring occasionally, until the sugar and glucose have dissolved. When clear, boil the syrup to the soft ball stage – that is, when it reaches 116 degrees Celsius – which takes about 5 minutes.
2. Meanwhile, in a large mixing bowl or electric stand mixer, whisk 4 egg whites to the soft peak stage and turn off the machine. Let the sugar reach 121 degrees Celsius – the hard ball stage – which takes a minute or two. Immediately remove the syrup from the heat.
3. Turn the mixer with the egg whites back on to a slow speed. Slowly pour the sugar syrup down the side of the bowl into the whites, and continue to whisk until tepid. Set aside. It will hold well.
4. Melt the 25 gm / ¼ stick of butter and use to brush the sides and bases of 12 dariole molds or ramekin dishes, then dust with the grated chocolate, turning the moulds and tipping out excess to ensue an even coating. Set aside in the fridge to chill.
5. Place the pieces of chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, stirring occasionally, then remove and cool to room temperature.
6. Sift together the flour, cocoa powder and coffee. Place the yolks and 150 gm / 1¼ sticks softened butter in a mixing bowl and whisk together until emulsified, about 2 – 3 minutes.
7. Whisk the flour mixture into the yolks and butter, followed by the melted chocolate and, finally, fold in the Italian Meringue. Spoon or pipe the mixture into the prepared moulds or ramekins, tapping the moulds gently to ensure there are no air gaps, then level the tops with the back of a knife. If not immediately required, they can be placed in the freezer, otherwise wrap in cling film until ready to bake.
8. For the hot chocolate sauce, which can be prepared an hour or so before serving, put 150 ml cold water, 125 gm sugar and 40 gm cocoa powder into a saucepan and heat gently, stirring all the time, until the sugar and cocoa have dissolved. Bring to the boil, still stirring, then add 300 ml / 1¼ double cream.
9. Return to the boil and simmer for 3 – 5 minutes, stirring frequently until the sauce coats the back of the spoon. Remove and cool slightly, then cover the top of the sauce loosely with cling film to prevent a skin forming.
10. When you are ready to eat the fondants, preheat the oven to 190 degrees Celsius. Remove any cling film, place as many moulds or ramekins as required on a baking sheet and bake for 15 minutes, or, if they have been frozen, for about 20 minutes, until risen and firm on top.
11. Demould onto dessert plates. Pour the warm sauce over the top and serve immediately.
Tips:
1. Stock Syrup is useful for a great many dessert methods. Because of its high sugar content, Stock Syrup keeps well in the refrigerator for at least 3 months. It is always useful to have a batch to hand.
2. Candied Orange Peel makes a very versatile garnish for both sweet and savoury dishes and is an excellent use for leftover orange peel.
3. These ice-creams are made by adding flavourings to a rich base of Crème Anglaise. The flavourings are added either at the beginning of making the custard, for example with vanilla, cinnamon or ginger ice-creams. Ice-creams are best churned during freezing in electric machines which break down ice crystals effortlessly into a silky texture. In the absence of an electric ice-cream maker, most mixtures must be beaten by hand with a strong balloon whisk three or four times during freezing to break up the ice crystals and loosen the texture although the result will not be as smooth as machine-churned ices.
4. The Italian meringue is a stable type of meringue which holds its volume after whisking, making it ideal for use in soufflés. The sugar is made into a syrup, boiled to the hard ball stage, then whisked into whipped egg whites. Liquid glucose, an inert sugar which prevents sucrose sugar from hardening, can be bought from chemists or supermarket.
**From “Gordon Ramsay’s Passion for Flavour”. **
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