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Chocolate Fondant with Brandy Anglaise Foam
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- 30 g pistachio nuts, unsalted
- 160 g unsalted butter, diced
- cocoa powder, for dusting
- 150 g dark chocolate (70% cocoa solids), small pieces or callets
- 120 g caster sugar
- 4 medium eggs
Brandy Anglaise Foam
- 140 g whole milk
- 40 g double cream
- 2 egg yolks, from medium eggs
- 20 g caster sugar
- 10 g brandy
- coarse sea salt, for garnishing
- per 1 portion
- 2292.3 kJ / 547.9 kcal
- 9.4 g
- 39.3 g
- 39.9 g
- Saturated Fat
- 21.1 g
- 3.8 g
- 63.2 mg
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