Name: Bitter chocolate fondant, parsnip ice cream, orange peel purée
Yield: Serves 8
Ingredients: 40 g orange peel purée – 5 g per serving; 120 g cocoa soil – 15 g per serving; 4 whole eggs; 4 egg yolks; 188 g 70% dark chocolate; 188 g unsalted butter; 160 g parsnip ice cream – 20 g per serving – shape quenelles using a warm spoon; 24 parsnip chips – 3 chips per serving; 93 g castor sugar; 37 g cake flour; pinch baking powder; pinch salt

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The orange peel purée is a great flavour but be careful when using. It’s bitter so can easily overpo wer the dish. It keeps well but don’t stick your fingers in it otherwise it will spoil quickly.

Ingredients

Fondant

188 g unsalted butter
188 g 70% dark chocolate

Method

Melt the butter and chocolate together over a double boiler, or melt carefully in the microwave. Whisk the egg yolks, whole eggs, castor sugar and salt together by hand or machine. Add the melted chocolate and butter to the egg mixture. Sift and fold in the flour and baking powder.

Transfer the mixture to a piping bag. Spray eight round 7