Fondant, red pepper coulis recipe
Some history
With 1/3 of the recommended daily allowance of magnesium for dark chocolate and 1/3 of the recommended daily allowance of phosphorus for white chocolate, and a very negligible cholesterol content, you can do yourself good by pleasing yourself... provided you don't overdo it!
Ingredients
Fondant
- 250g sugar
- 4 eggs
- 400g of 64% cocoa chocolate
- 250g butter
Red Pepper coulis
- 250g raspberry pulp
- 1 red pepper
- sugar
Preparation
Fondant:
Bain-marie the butter and chocolate at 45°C.
Beat the sugar and eggs.
Mix them all together.
Cook in a sponge-cake mould for about 25 min at 180°C.
Coulis:
Roast then peel the pepper, then blend it with the raspberry pulp.
Add sugar to taste.
Serve the fondant slightly warm with the coulis.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Porto