Bitter chocolate fondant, parsnip ice cream, orange peel purée

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Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
The Radisson Blu

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.



  • 188 g unsalted butter
  • 188 g 70% dark chocolate
  • 4 egg yolks
  • 4 whole eggs
  • 93 g castor sugar
  • pinch salt
  • 37 g cake flour
  • pinch baking powder


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 cm-diameter dariole moulds. Pipe the mixture 3 cm deep into each mould. Bake in a 220°C preheated oven for 7 minutes. Ovens vary, so just keep checking.

To assemble, arrange the elements by following the photo, or as you choose.