- For the chocolate fondant :
- 185 gr dark chocolate
- 180 gr Salted butter
- 200 gr brown sugar
- 170 gr egg white
- 95 gr plain flour
- For the raspberry & red bell pepper sorbet :
- 1000 gr water
- 800 gr Raspberry puree
- 400 gr Caster sugar
- 8 gr stabilizer
- 50 gr lemon juice
- 200 gr red bell pepper
- For the crispy beer :
- 100 gr water
- 200 gr Guinness
- 100 gr flour
- 3 gr eggs
- 10 gr malt extract
Chocolate Fondant & Raspberry Red Bell Pepper Sorbet
Julien Thevenot
12th January 2018
Chocolate Fondant & Raspberry Red Bell Pepper Sorbet
This is one of my signature dishes from my work at Rhubarb Food Design in London.
Ingredients
Method
To make the Chocolate Fondant:
1) Mix the sugar and the melted butter together.
2) Add in the melted chocolate and stir well.
3) Add in the egg white and stir slowly.
4) Add in the flour and stir until well mixed.
5) Reserve refrigerated for 12 hours.
6) Bake at 190C for 12 minutes in a metal ring with baking paper around.
Serve.
To make the Raspberry & Red bell pepper sorbet:
1) Extract the juice from the red bell pepper.
2) Mix it with the raspberry puree.
3) Mix together sugar and stabilizer and mix it through the purees.
4) Add in the lemon juice and the water.
5) Adjust the PH with Malic acid.
6) Boil for 10 minutes and reserve for 12 hours.
7) Use Ice Cream machine until set consistency.
To make the Crispy Beer:
1) Mix all ingredients together. Reserve for 12 hours.
2) Use a piping bag on the top of the fryer and shape as you need.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
