Valrhona Caraïbe chocolate fondant, babelutte syrup and a sorbet of Martin’s Pale Ale / pink grapefruit

  • 4 people
  • Average
  • Martin's Pale Ale
recettes-11

Ingredients

  • 225 g Caraïbe (Valrhona)
  • 237.5 g butter
  • 300 g sugar S2
  • 375 g whole eggs
  • 100 g flour
  • Syrup:

  • 200 g babelutte sweets
  • 200 g water
  • 20 g glucose
  • Sorbet:

  • 50 cl pink grapefruit juice
  • 35 cl Martin’s Pale Ale
  • 70 g glucose
  • 165 g sugar S2

Preparation

  • Blend the chocolate and the butter.
  • Beat the whole eggs with the sugar.
  • Add the chocolate mixture to the eggs with a spatula and then add the sieved flour.
  • Cover the stainless steel rings with greaseproof paper and pour your preparation into it.
  • Let cook at 200°C for about 10 minutes.

Syrup :

  • Mix everything at 125°C and let cool off.

Sorbet :

  • One day in advance:
  • Heat everything and let cool off.
  • Place the Pacojet scoops in the freezer at -18°C.
  • The day itself :
  • Put into the Pacojet or centrifuge the traditional way.