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Simon Hulstone's sublime chilled chocolate fondant recipe was one of the dishes that he designed for British Airways' Olympic themed menu. It includes a sumptuous salted butter caramel sauce which gives the chocoholic dessert a unique decadence and makes it work when served way above the Atlantic.
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Use a food mixer with a whisk attachment to mix together the eggs and yolks until white and fluffy. While the eggs are mixing, combine the sugar and water in a small pan and bring to 116˚C
Once the sugar mixture reaches the desired temperature, pour very slowly into the eggs whilst the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools
4
Gently fold the egg mixture into the chocolate and then add the cream. Place in moulds or ramekins and allow to set in the fridge
350ml of double cream
5
For the praline, melt together the chocolate, butter and praline in a bain marie. Allow to cool but not set
Mix in the feuillantine and remove from the bowl onto a large sheet of greaseproof paper. Place a sheet of equal size over the top and roll to ½ cm thick. Allow to set and cut into your desired shape
100g of pâte à feuillantine
7
To make the salted caramel sauce, combine the sugar and water in a small pan over a medium-high heat. Allow to boil until the liquid turns a golden brown colour
100g of caster sugar
50ml of double cream
8
Whisk in the cream followed by the butter to finish. If the sauce appears to be too thick, add a touch more cream to reach the desired consistency
50ml of double cream
25g of salted butter
9
Remove the chocolate fondant from the moulds and place in the centre of the plate. Dust the top of the fondant with cocoa powder and serve with whole roasted hazelnuts. Decorate the fondant with the praline garnish and finish with the caramel sauce over and around the chocolate fondant
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.
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Chilled chocolate fondant with salted butter caramel sauce
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Chilled chocolate fondant with salted butter caramel sauce
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