Munster Chocolate Fondant and Lemon Verbena Sorbet

by Ling @ 23 Oct 2013

Ingredients
120g chocolate (64%)
108g butter
180g whole eggs
144g sugar
42g flour

Munster Custard
200ml cream
1 vanilla pod, split and scrapped
50g sugar
3 egg yolks
50g munster cheese, melted
Chocolate mousse and lemon verbena sorbet and strawberry confit, for serving

Preparation
For the munster custard: Heat the cream and vanilla beans to a boil in a saucepan. Set aside. Whisk the sugar and egg yolks in a mixing bowl until creamy. Pour the heated cream mixture into the whisked egg yolks. Add in the melted munster cheese and whisk well. Pour the munster cheese mixture into moulds and keep in the freezer until frozen.

Heat the chocolate and butter in a saucepan over low heat until chocolate has melted. Set aside. Whisk the whole eggs and sugar until creamy. Pour the melted chocolate mixture into the whisked egg mixture. Fold in the flour and pour the mixture into floured moulds. Place the frozen munster custard into the centre of the moulds and bake in a preheated oven at 190°C for about 7 minutes to ensure the centre is still runny.

Place the chocolate mousse onto each serving plate and top with the munster chocolate fondant. Serve with the lemon verbena sorbet and strawberry confit.

Serves 4

Munster Chocolate Fondant and Lemon Verbena Sorbet

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