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Chocolate Fondant

I asked him what he most wants to accomplish in One Pico. ‘My specific goal is to continue to raise the quality and consistency of the food, which is heavily based on seasonality and the freshness of ingredients. The kitchen staff are diligent, focused and professional and I hope this will show through in our food. More importantly I hope that the genuine love and respect for the produce is visible, as that is what we are truly trying to showcase.'

I thought this dish was a winner, it's not too hard to do and its tastes terrific.

Serves:  4

Ingredients:

Chocolate Fondant

3 whole eggs
150 gr of caster sugar
80 gr of chocolate
100 gr of butter
40 gr of flour
Cocoa powder

Pistachio Ice Cream

500ml of fresh cream
6 egg yolks
200 gr castor sugar
200 gr roasted chopped pistachio nuts
2 vanilla pods

Method

Chocolate Fondant

Whisk the eggs and sugar into a thick sabayon. Melt the chocolate and add it slowly by hand to the sabayon. Then slowly add the melted butter and the sieved flour. Line Dariole moulds with butter and cocoa powder, then fill with the mixture.

Cook in the oven at 190 degrees for 9 minutes.

Pistachio Ice Cream

Boil the cream with the vanilla pods. Add it to the beaten egg yolks and sugar and cook until it coats the back of a wooden spoon. Strain. Add chopped pistachio and churn.

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