Chocolate Fondant With Raspberry And Chambord Coulis Recipes

CHOCOLATE FONDANT WITH RASPBERRY AND CHAMBORD COULIS

Steps:

• MAKE THE RASPBERRY AND CHAMBORD COULIS:.
• Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
• Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
• Stir in Chambord; taste and adjust the sugar to your liking.
• Keep the coulis at room temperature.
• MAKE THE CHOCOLATE FONDANT:.
• Preheat oven to 500ºF.
• In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
• In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
• When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
• When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
• Generously butter six (6 oz) metal molds, can also use PVC molds.
• Pour batter into molds, up to 1/4" from top.
• Bake in preheated oven for 7 minutes maximum.
• Unmold and serve on dessert plates; pour some of the coulis on either side.
• Garnish with raspberries &/or mint sprigs.

RASPBERRY COULIS SAUCE WITH A CHAMBORD KICK RECIPE

Steps:

• If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook 5 to 10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you strain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1 to 2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clear Jel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes.

GORDON RAMSAY'S CHOCOLATE FONDANT

Steps:

• Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding moulds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the moulds.
• Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
• In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant into a jug, then evenly divide between the moulds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
• Heat the oven to 200/180/Gas 6.
• Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, and then let them sit for 1 minute before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.
• Serve with vanilla ice cream and caramel sauce.