Chocolate Fondant & Raspberry Red Bell Pepper Sorbet

Julien Thevenot

Julien Thevenot

12th January 2018

Chocolate Fondant & Raspberry Red Bell Pepper Sorbet

This is one of my signature dishes from my work at Rhubarb Food Design in London.


  • 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


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.
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.

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