To be paired with Creation Chardonnay
White Chocolate and Vanilla Fondant with a Mango Centre, Charred Naartjie, Mango Curd
Yields 15
Ingredients
White chocolate and vanilla fondant
- 200 g white chocolate
- 100 g butter
- 5 eggs
- 50 g sugar
- 50 g honey
- 100 g flour
- 2 tsp vanilla extract
- 300 g mango purée
Charred naartjies
- 4 ClemenGold naartjies
- 20 ml blood orange infused olive oil
Mango curd
- 120 g sugar
- 250 ml mango purée
- 120 g butter (cut into small blocks)
- 3 eggs
Methods
White chocolate and vanilla fondant
- Melt the chocolate and butter by placing it in a mixing bowl over a pot of simmering water.
- Add vanilla and mix into the melted chocolate.
- Whisk the eggs, sugar and honey in a mixer till light in colour.
- Add the melted chocolate mix to the egg mix while whisking.
- Sift the flour and fold into your egg and chocolate mix.
- Place the mixture in a piping bag.
- Preheat the oven to 190° C.
- Butter and spray 15 dariole moulds.
- Fill the moulds with the fondant mix to one third only.
- Add 1 tsp of mango purée on top of each mix.
- Now add more mix till the purée is covered – mould must be a little more than half filled.
- Bake in the preheated oven for 10 min.
Charred naartjies
- Slice each naartjie into 4 slices, keeping the skin on.
- In a hot pan with the blood orange infused olive oil, sear the naartjie slices on each side till almost burnt in colour.
Mango curd
- Put the sugar and 125 ml mango purée in a mixing bowl.
- Whisk well over a pot of simmering water.
- Add the butter block by block while whisking it into the sugar and purée mix.
- Add the eggs one by one while whisking.
- Add the last 125 ml of mango purée.
- Continue whisking till the mixture is thick, for about 10 min.
Garnish
- Micro basil
- Charred naartjie
- Mango curd
