{}

Cold chocolate fondant with passion fruit

A cold version of a fondant, a cake with filling flowing out when cut. A delicious crunchy base with a firm chocolate mousse, filled with a powerful passion fruit sorbet. 

Creation by Mark Sargeant, Restaurant MS, Folkestone, UK. 

Makes 2300g. 

component image
component image

Allergens and dietary requirements

  • Nuts
  • Egg
  • Gluten
  • Soy
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

100
g
white chocolate
50
g
cocoa butter
125
g
praline
250
g
pailleté feuilletine
400
g
chocolate, 70%
190
g
fine sugar
180
ml
water
135
g
egg yolk
100
ml
milk
700
ml
double cream
as needed
passionfruit sorbet

Scale recipe

component image