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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chocolate fondant

11 September 2006
Chocolate fondant

Ingredients
(Serves six)

For the fondant 125g plain chocolate
125g unsalted butter
4 eggs
75g caster sugar
50g self-raising flour
1tbs cocoa powder

For white chocolate and chilli ice-cream 10g chopped red chilli
2fl oz water
1tbs caster sugar
400ml double cream
400ml semi-skimmed milk
175g caster sugar
1 split vanilla pod
8 egg yolks
300g melted white chocolate

Method
For the fondant, melt the chocolate and butter together, leave to cool.

Whisk the eggs and caster sugar until they double in volume. Fold the egg and sugar mixture into the chocolate mix.

Sift in the flour and cocoa. Spoon into buttered and floured dariole moulds and bake at 185°C for six to seven minutes.

For the white chocolate and chilli ice-cream, finely brunoise the red chilli, bring the water to the boil with the caster sugar, drop in the diced chilli and cook out slowly for five minutes. Remove from the heat and allow to cool.

Bring the double cream and milk to the boil with the split vanilla pod. Remove from the heat and allow to cool.

Whisk the egg yolks and sugar together. Pour the infused milk on to the egg and mix with a spatula. Pour the mix into a clean pan and cook out on a slow heat until the mixture coats the back of a spoon. Pass through a fine sieve.

Add the melted white chocolate. Churn in an ice-cream maker and when the ice-cream pulls together, add the chillies, spin for a further two minutes and freeze.

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