Fondant, red pepper coulis recipe
- 250g sugar
- 4 eggs
- 400g 64%-cocoa chocolate
- 250g butter
- 250g raspberry pulp
- 1 red pepper sugar
Fondant: bain-marie the butter and chocolate at 45°C. Beat the sugar and eggs. Mix them all together. Cook in a sponge-cake tin for about 25 mn at 180°C.
Coulis: roast then peel the pepper, then blend it with the raspberry pulp. Add sugar to taste. Serve the fondant slightly warm with the coulis.