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Fondant chocolate with fromage blanc by Richard Neat

11 September 2006

INGREDIENTS

(serves eight)

250g double cream
250g bitter chocolate (chopped)
100g white chocolate (chopped)
250g fromage blanc

For the sauce 250g sugar
125g water
1 vanilla pod

For the ice-cream
½ litre milk
100g sugar
3 egg yolks
250g fromage blanc

For the biscuit 50g flour
125g chopped almonds
125g icing sugar
2 egg whites
Zest from 1 orange
125g butter, melted

METHOD

Make a fondant by boiling cream, then adding the two types of chocolate and stirring until melted. Leave to cool. When the mixture has reached room temperature, beat in the fromage blanc. Pour mixture into eight moulds and refrigerate.

To make the sauce, caramelise the sugar, then add the water and vanilla pod. Cool.

To make the ice-cream, make a crème anglaise from the milk, sugar and egg yolks. Pass, cool, then add fromage blanc. Turn in a sorbet machine.

To make the biscuit, mix flour, almonds and icing sugar together. Whisk egg whites then mix slowly into flour mixture. Add zest of orange and pour in melted butter. Cook this mixture at 180ºC in the same shape and size as the chocolate fondant moulds.

Turn out the fondant mixture on to the biscuit. Pour sauce around biscuit and add a quenelle of ice-cream.

Richard Neat

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