CHOCOLATE SPHERE RECIPE

by Steenberg Executive Chef Kerry Kilpin

Serves 4

Strawberry Salad

200g strawberries chopped

10g basil chiffonade

20g icing sugar

Combine the strawberries, basil and icing sugar

Set aside and allow to macerate for a few minutes before serving.

Chocolate Sphere

Fondant mix

45g 70% chocolate melted

40g butter melted

1 egg

1 yolk

40g sugar

30g cake flour

Whisk eggs and sugar until light and creamy, add the chocolate and butter.

Fold in the flour. Pour into round moulds and freeze.

100g panko bread crumbs

100g flour

2 eggs whisked

Once the sphere is frozen, coat with flour, followed by egg, followed by bread crumbs.

Repeat the process.

To Serve

Deep fry the chocolate sphere in 180 degree Celsius oil until golden.

Serve on the strawberry salad with a scoop of vanilla ice cream.