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
250 grams Butter
250 grams Valrhona Dark Chocolate
5 Whole Eggs
5 Egg yolks
125 grams Sugar
75 grams Flour
4 scoops Pistachio Nut Ice Cream
200 grams Cream Fraiche
Seasonal Summer Fruits and Berries
Micro Herbs and Flowers
Edible Golf Leaf Sheet
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
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.