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Dairy Free/ Vegan
Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours in this vegan chocolate fondant. Taste, texture and timing all work to make this a treat for everyone.Red berries and dark chocolate is a classic combination but here it has a modern development staring as the key flavours...
- Shelf life:
- 3 day from fresh (can be frozen)
- Conservation:
- 5c or -18
Trio of Berry Centre
Ingredients: Trio of Berry Centre
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33 gstrawberry puree
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33 graspberry puree
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33 gblackcurrant puree
Preparation: Trio of Berry Centre
Heat all three purees to 70oc.
Ingredients: Trio of Berry Centre
Preparation: Trio of Berry Centre
Pour over chocolate and blend.
place mix in piping bag and pipe into silicone mould.
Place in freezer.
Tools
- Saucepan
Vegan Fondant Mix
Ingredients: Vegan Fondant Mix
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80 gvegan butter
Preparation: Vegan Fondant Mix
Melt the chocolate and butter together in a jug.
Ingredients: Vegan Fondant Mix
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150 goat milk
Preparation: Vegan Fondant Mix
Boil the milk and pour over the chocolate and butter and blend together.
Ingredients: Vegan Fondant Mix
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Q.S.potato starch
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Q.S.Baking powder
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Q.S.baking soda
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Q.S.caster sugar
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Q.S.Pea Protein
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Q.S.Potato Protein
Preparation: Vegan Fondant Mix
Sieve all dry ingredients together apart from the citric fibre.
Place into the jug and hand blend together to get a smooth mix.
Ingredients: Vegan Fondant Mix
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3 gCitric Fibre
Preparation: Vegan Fondant Mix
Add in the fiber and blend again.
Refrigerate.
Assembly of the fondant
Demould the chocolate centres.
Line the stainless steel rings with silicon paper and spray the paper to help the fondant release.
Pipe the fondant mix half way and then add in the chocolate insert. top with more fondant mix.
Place into an oven at 160c for 20min.
Take out of the oven and place the chocolate disc on top and then demould.
Serve with berry compote and vegan vanilla ice.
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