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Sunday, 4 September 2016

Monty Bojangles Pistachio Marooned Hot Chocolate Fondant...

Monty Bojangles Pistachio Marooned Hot Chocolate Fondant

Created by Mark Sargeant

Truffle experts Monty Bojangles have partnered with Michelin Starred Chef Mark Sargeant to create a range of delicious puddings, snacks and naughty treats.

Marks Top Tip: “When beating the eggs and sugar together add a spoonful of flour to the mixture. This will stop the eggs and butter splitting in the mixture ensuring the fondant isn’t greasy once cooked!”

Serves 8

Difficulty (1-5): 1

Prep Time: 50 mins
Cooking Time: 10-12 mins
Ingredients :
  • 200g Monty Bojangles Pistachio Marooned Truffles 
  • 50g melted butter 
  • 200g butter 
  • 200g golden caster sugar 
  • 4 whole free-range eggs 
  • 4 free-range egg yolks 
  • 200g plain flour 
  • 50g pistachio nuts

  1. Brush the melted butter all on the inside of 8 pudding moulds, making sure that they are well coated. Place the moulds in the fridge to chill well. 
  2. Remove from the fridge once set and brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the moulds. Tip the moulds so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
  3. Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool slightly. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale.
  4. Sift the flour into the eggs, 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 batter into a jug, then evenly divide between the moulds. Chill for at least 20 mins but preferably over night. 
  5. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 1012 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. 
  6. Remove from the oven, then leave to sit for 1 min before turning out. This stage is very important and the timings must be precise. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. 
  7. Tip each fondant slightly onto your hand so you know it has come away, then ease it carefully into the centre of each serving plate. Serve with whipped or clotted cream and a sprinkle of fresh pistachios.

*Recipe and recipe photography by Monty Bojangles*

*No Payment was received*


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