Chocolate Fondant, Summer Berries.
Ingredients
300g Chocolate 70%
45g Butter
60g Egg yolk
45g Flour
155g Egg whites
60g Sugar.
MOP
Melt the chocolate and the butter in a bain marie.
in the meantime, make a soft french meringue with the egg whites and sugar
Add the egg yolk to the melted chocolate & butter and whisk well ensuring the egg yolk does not cook.
Gently add the meringue to the above mixture.
Grease the pannacotta mould with butter and then pour in the chocolate fondant mix and refrigerate ready for service.
To order bake for 6 minutes at 180 degrees, once cooked remove from the mould and finish with the summer berry compote and a dusting of icing sugar.
Summer Berry Compote.
Ingredients
1kg Frozen mix berries
200g Caster sugar
60g Lemon juice.
MOP
Place all the above ingredients together in a pot and bring to boil for few minutes and then remove from the heat and chill till needed.
Waiters Notes
Allergies: Egg, gluten, dairy