Chocolate Orange Fondant served with Peppered Strawberry Coulis
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 400.00 | g | CARTE D’OR Chocolate Lava Cake |
| 60.00 | ml | Cointreau (orange liquor) |
| 90.00 | ml | Milk |
| 5.00 | ml | ROBERTSONS Black Peppercorns 6 x 800g , cracked |
| 400.00 | g | Strawberries , diced |
| 250.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
Preparation
1. Mix the Chocolate Lave Cake Powder, Cointreau and milk together. Pour into 6 well greased dariole moulds and bake in a preheated oven at 190˚C for 9 minutes.
2. Place the pepper in a saucepan and heat, add the strawberries, then the strawberry sauce.
3. Serve hot sauce over and around the chocolate orange fondant, and decorate with candied orange peel.
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