Soft centered valrhona dark chocolate pudding with Crème Fraiche, seasonal summer fruits

Recipe by Anthony Dole, Executive Chef at The Royal Melbourne Golf Club, Black Rock, Victoria, Australia
Image by Diana DeLucia

Serves 4

Ingredients

Chocolate pudding

•  250 grams Butter
• 250 grams Valrhona Dark Chocolate
• 5 Whole Eggs
• 5 Egg yolks
• 125 grams Sugar
• 75 grams Flour
• Silicon Paper

 
Garnish 

• 4 scoops Pistachio Nut Ice Cream 
• 200 grams Cream Fraiche 
• Icing Sugar
• Seasonal Summer Fruits and Berries 
• Micro Herbs and Flowers 
• Edible Golf Leaf Sheet

 
Preparation
 
In a saucepan over medium heat, melt the butter with the chocolate.
In a mixing bowl, combine the whole eggs, yolks, and sugar to form a sabayon and add the flour and mix well. 
In the mixing bowl combine both mixtures and reserve in the fridge for 20 minutes.
When ready, fold a mold with silicon paper and fill it with the chocolate mix.
Place the chocolate pudding in the oven for 9 minutes at 180º

Assembly
 
Place the chocolate pudding onto a serving plate a gently take off the silicon paper. 
Finish with the pistachio nut ice cream and cream Fraiche.
Garnish with the seasonal summer fruits and berries, then sprinkle with icing sugar.

The Royal Melbourne Golf Club overlooking 18 East and the Clubhouse. 
​Image by Gary Lisbon.