GOLF KITCHEN RECIPE: SOFT CENTERED VALRHONA DARK CHOCOLATE PUDDING WITH CRÈME FRAICHE, SEASONAL SUMMER FRUITS Recipe by Anthony Dole, Executive Chef at The Royal Melbourne Golf Club, Black Rock, Victoria, Australia

 

SOFT CENTERED VALRHONA DARK CHOCOLATE PUDDING WITH CRÈME FRAICHE, SEASONAL SUMMER FRUITS

Recipe by Anthony Dole, Executive Chef at The Royal Melbourne Golf Club, Black Rock, Victoria, Australia

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 4

Ingredients

Chocolate pudding
250 grams Butter
250 grams Valrhona Dark Chocolate
5 Whole Eggs
5 Egg yolks
125 grams Sugar
75 grams Flour
Silicon Paper

Garnish
4 scoops Pistachio Nut Ice Cream
200 grams Cream Fraiche
Icing Sugar
Seasonal Summer Fruits and Berries
Micro Herbs and Flowers
Edible Golf Leaf Sheet

Preparation

In a saucepan over medium heat, melt the butter with the chocolate.
In a mixing bowl, combine the whole eggs, yolks, and sugar to form a sabayon and add the flour and mix well.
In the mixing bowl combine both mixtures and reserve in the fridge for 20 minutes.
When ready, fold a mold with silicon paper and fill it with the chocolate mix.
Place the chocolate pudding in the oven for 9 minutes at 180º

Assembly

Place the chocolate pudding onto a serving plate a gently take off the silicon paper.
Finish with the pistachio nut ice cream and cream Fraiche.
Garnish with the seasonal summer fruits and berries, then sprinkle with icing sugar.

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
This entry was posted in Desserts, Fred Bollaci on Dining and tagged , , , , , , . Bookmark the permalink.