Chocolate Fondant & Squash | Recipe by sousvidetools.com
Dark chocolate fondant with chestnut ice cream and Sous Vide squash purée
- COOK TIME: 1 hour
- PREP TIME: 1 hour
- DIFFICULTY: Difficult
- SERVES: 6
Ingredients
Chocolate fondant
- 125g of unsalted butter, plus extra for greasing metal rings
- 125g of 70% dark chocolate
- 3 egg yolks
- 3 eggs
- 62g of caster sugar
- 25g of plain flour, sieved
Chestnut ice cream
- 140g of chestnut purée, unsweetened
- 70g of milk
- 6 egg yolks
- 90g of double cream
- 110g of sugar
- 1 pinch of salt
- lemon juice
Squash purée
- 1 potimarron squash
- 1/2 vanilla pod
- 4 tbsp of stock syrup
Pumpkin granola
- 4g of pumpkin seed oil
- 1g of mixed spice
- 200g of pumpkin seeds
- 105g of liquid glucose
- 105g of honey
- 3g of rock salt
- 1 tsp of poppy seeds
- 1 tsp of sesame seeds
- 100g of porridge oats
- 40g of rice
To serve
- pumpkin seed oil
- chestnuts, shaved
Method
This delicious chocolate fondant and sous vide squash purée recipe by chef Nigel Mendham, has been recreated for our website with kind permission from Great British Chefs
Method
- Begin this recipe by preparing the chestnut ice cream. Add the milk, chestnut purée, cream and 85g of the sugar to a pan and heat until boiling and the sugar has dissolved. Allow to cool until warm
- Combine the remainder of the sugar with the egg yolks and whisk. Take the warm cream mixture and gradually add to the eggs. Transfer the mixture back to a pan and heat gently until it begins to thicken and reaches a consistency that can coat the back of a spoon. If required, use lemon juice and salt to season
- Remove any lumps from the mixture by passing it through a sieve. If using an ice cream maker you will need to churn it straight away. If not, transfer to a freezer and allow to freeze before using a Pacojet to churn the ice cream. Once ready, set aside in the freezer until ready to serve
- To make the squash purée you will firstly need to fill and preheat your water bath to 85°C
- Peel and deseed the squash then chop into small pieces. Place the pieces in a vacuum pouch with the vanilla and the syrup. Seal the pouch
Submerge the pouch in the water bath and cook sous vide for one hour - Once cooked, take the squash out of the pouch and transfer to a blender. Blitz until smooth and set the purée aside until ready to serve
- For the pumpkin granola, preheat your oven to 175°C
- Arrange the pumpkin seeds, poppy seeds, sesame seeds and mixed spice on a tray and roast in the oven for 5 minutes
- Toast the porridge oats in a pan until golden brown
- In a separate pan, add the liquid glucose, pumpkin seed oil and the honey and heat until warm
- Meanwhile, use a hot fryer to puff the rice then drain on some kitchen towel. When the liquid glucose mixture begins to bubble take the pan off the heat then add the toasted oats, the puffed rice and the roasted seeds. Use salt to season and thoroughly combine
- Line a baking tray with baking parchment and then spread the mixture on to it. Once cooled, crumble the granola into small pieces
- To make the chocolate fondant, preheat your oven to 180°C
- Use a bain marie to slowly melt the butter and chocolate together
- In a bowl, combine the sugar, eggs and egg yolks and whisk until the mixture has tripled in volume
- Once whisked, gradually fold the melted chocolate and butter in to the egg and sugar mixture before finally adding the flour
- Grease 6 metal rings. Transfer the fondant mixture into a piping bag
- Pipe 60g of the fondant into each ring then allow to cook for 5 minutes in the preheated oven. When ready, the centre of each fondant should still be runny
- To arrange the dish, place the chocolate fondants in the centre of each plate before using icing sugar to dust. Add quenelles of both the ice cream and the squash purée. Take the granola and scatter around the fondant, ice cream and purée. Use the shaved chestnuts top the ice cream before drizzling a little pumpkin oil onto the plate. Serve immediately and enjoy!
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