This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Serves 4

　　

FONDANT:

3 each egg yolks

　　3 each whole eggs

　　2.5 ounces castor sugar

　　4.5 ounces unsalted butter

　　4.5 ounces Valhrona chocolate

　　1 ounce plain flour

　　

CREPES:

4.5 ounces milk

　　1 ounce unsalted butter

　　2 each whole eggs

　　1.7 ounces plain flour

　　.5 fluid ounces water

　　.3 ounces castor sugar

　　.2 fluid ounces vanilla essence

　　1 vanilla bean

　　

BLOOD ORANGE SORBET:

12 fluid ounces blood orange juice (strained)

　　4 fluid ounces lemon juice (strained)

　　4 ounces sugar

　　1.2 ounces glucose

　　1 ounce stabilizer

　　

FONDANT:

Step 1

3 each egg yolks

　　

Step 2

3 each whole eggs

　　

Step 3

2.5 oz castor sugar

　　

Step 4

4.5 oz unsalted butter

　　

Step 5

4.5 oz Valhrona chocolate

　　

Step 6

1 oz plain flour

　　

METHOD:

Step 7

1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.

　　

Step 8

2. Melt chocolate & butter in a bowl over a bain marie.

　　

Step 9

3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.

　　

Step 10

4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.

　　

Step 11

5. Pour into prepared moulds.

　　

Step 12

6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.

　　

CREPES: INGREDIENTS:

Step 13

4.5 oz milk

　　

Step 14

1 oz unsalted butter

　　

Step 15

2 each whole eggs

　　

Step 16

1.7 oz plain flour

　　

Step 17

.5 fluid oz water

　　

Step 18

.3 oz castor sugar

　　

Step 19

.2 fluid oz vanilla essence

　　

Step 20

1 vanilla bean

　　

METHOD:

Step 21

1. Melt butter

　　

Step 22

2. In a bowl, sift plain flour & add sugar

　　

Step 23

3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.

　　

Step 24

4. Add milk & water, then vanilla essence.

　　

Step 25

5. Scrape the seeds from vanilla beans & keep pods for another use.

　　

Step 26

6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.

　　

TO COOK:

Step 27

1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.

　　

Step 28

2. When the bottom side is coloured flip over & cook just until the crepe is set.

　　

Step 29

3. Continue to cook until all of the mix is used.

　　

Step 30

12 fluid oz blood orange juice (strained)

　　

Step 31

4 fluid oz lemon juice (strained)

　　

Step 32

4 oz sugar

　　

Step 33

1.2 oz glucose

　　

Step 34

1 oz stabilizer

　　

METHOD:

Step 35

1. Combine all ingredients in a pot

　　

Step 36

2. Boil to a light syrup, remove from heat & pass through a fine strainer

　　

Step 37

3. Refrigerate mix until chilled

　　

Step 38

4. Churn in an ice cream machine as per your ice cream manufacturer’s instructions.

　　

BLOOD ORANGE SYRUP FOR CREPES INGREDIENTS:

Step 39

12 fluid oz blood orange juice

　　

Step 40

4 fluid oz lemon juice

　　

Step 41

1 lb castor sugar

　　

Step 42

1.5 fluid oz Grand Marnier

　　

Step 43

.2 fluid oz vanilla essence

　　

Step 44

vanilla bean (from crepe mix)

　　

Step 45

4 blood oranges, peeled & sliced for garnish

　　

METHOD:

Step 46

1. In a large pot, place all ingredients.

　　

Step 47

2. Bring ingredients to the boil & remove from heat, skimming the top if necessary

　　

Step 48

3. Place through a fine strainer.

　　

PRESENTATION:

Step 49

1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.

　　

Step 50

2. Invert fondant onto the plate once cooked.

　　

Step 51

3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.

　　

Step 52

4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.

　　

Step 53

5. Serve immediately.