fbpx Fondant, red pepper coulis recipe

Fondant, red pepper coulis recipe

Fondant et coulis de poivron
Preparation time
15 min
Cooking time
20 min


  • 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.

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