Valhrona Chocolate Fondant With Blood Orange Crêpe Suzette And Sorbet Recipes

CREPES SUZETTE

Steps:

• Infuse brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush.
• Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crepe to the skillet. Brush one side of the crepe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crepe from sticking. Then fold the crepe into quarters, and push to one side of the pan. Repeat with remaining crepes, again, keeping pan moving. Pour blood orange juice over the pile of crepes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately.

VALHRONA CHOCOLATE FONDANT WITH BLOOD ORANGE CRêPE SUZETTE AND SORBET

Steps:

• 3 each egg yolks
• 3 each whole eggs
• 2.5 oz castor sugar
• 4.5 oz unsalted butter
• 4.5 oz Valhrona chocolate
• 1 oz plain flour
• 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
• 2. Melt chocolate & butter in a bowl over a bain marie.
• 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
• 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
• 5. Pour into prepared moulds.
• 6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
• 4.5 oz milk
• 1 oz unsalted butter
• 2 each whole eggs
• 1.7 oz plain flour
• .5 fluid oz water
• .3 oz castor sugar
• .2 fluid oz vanilla essence
• 1 vanilla bean
• 1. Melt butter
• 2. In a bowl, sift plain flour & add sugar
• 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
• 4. Add milk & water, then vanilla essence.
• 5. Scrape the seeds from vanilla beans & keep pods for another use.
• 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
• 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
• 2. When the bottom side is coloured flip over & cook just until the crepe is set.
• 3. Continue to cook until all of the mix is used.
• 12 fluid oz blood orange juice (strained)
• 4 fluid oz lemon juice (strained)
• 4 oz sugar
• 1.2 oz glucose
• 1 oz stabilizer
• 1. Combine all ingredients in a pot
• 2. Boil to a light syrup, remove from heat & pass through a fine strainer
• 3. Refrigerate mix until chilled
• 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
• 12 fluid oz blood orange juice
• 4 fluid oz lemon juice
• 1 lb castor sugar
• 1.5 fluid oz Grand Marnier
• .2 fluid oz vanilla essence
• vanilla bean (from crepe mix)
• 4 blood oranges, peeled & sliced for garnish
• 1. In a large pot, place all ingredients.
• 2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
• 3. Place through a fine strainer.
• 1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
• 2. Invert fondant onto the plate once cooked.
• 3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
• 4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
• 5. Serve immediately.