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

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.