Ingredients

For the chocolate fondant :
185 gr dark chocolate
180 gr Salted butter
200 gr brown sugar
170 gr egg white
95 gr plain flour
For the raspberry & red bell pepper sorbet :
1000 gr water
800 gr Raspberry puree
400 gr Caster sugar
8 gr stabilizer
50 gr lemon juice
200 gr red bell pepper
For the crispy beer :
100 gr water
200 gr Guinness
100 gr flour
3 gr eggs
10 gr malt extract

Method

To make the Chocolate Fondant:
1) Mix the sugar and the melted butter together.
2) Add in the melted chocolate and stir well.
3) Add in the egg white and stir slowly.
4) Add in the flour and stir until well mixed.
5) Reserve refrigerated for 12 hours.
6) Bake at 190C for 12 minutes in a metal ring with baking paper around.
Serve.
To make the Raspberry & Red bell pepper sorbet:
1) Extract the juice from the red bell pepper.
2) Mix it with the raspberry puree.
3) Mix together sugar and stabilizer and mix it through the purees.
4) Add in the lemon juice and the water.
5) Adjust the PH with Malic acid.
6) Boil for 10 minutes and reserve for 12 hours.
7) Use Ice Cream machine until set consistency.
To make the Crispy Beer:
1) Mix all ingredients together. Reserve for 12 hours.
2) Use a piping bag on the top of the fryer and shape as you need.