Valhrona Chocolate Fondant With Blood Orange Crêpe Suzette And Sorbet

• 3 each egg yolks
• 3 each whole eggs
• 2.5 ounces castor sugar
• 4.5 ounces unsalted butter
• 4.5 ounces Valhrona chocolate
• 1 ounce plain flour
• 4.5 ounces milk
• 1 ounce unsalted butter
• 2 each whole eggs
• 1.7 ounces plain flour
• .5 fluid ounces water
• .3 ounces castor sugar
• .2 fluid ounces vanilla essence
• 1 vanilla bean
• 12 fluid ounces blood orange juice (strained)
• 4 fluid ounces lemon juice (strained)
• 4 ounces sugar
• 1.2 ounces glucose
• 1 ounce stabilizer

1. 3 each egg yolks
2. 3 each whole eggs
3. 2.5 oz castor sugar
4. 4.5 oz unsalted butter
5. 4.5 oz Valhrona chocolate
6. 1 oz plain flour
7. 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
8. 2. Melt chocolate & butter in a bowl over a bain marie.
9. 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
10. 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
11. 5. Pour into prepared moulds.
12. 6. Bake at 375u0b0F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
13. 4.5 oz milk
14. 1 oz unsalted butter
15. 2 each whole eggs
16. 1.7 oz plain flour
17. .5 fluid oz water
18. .3 oz castor sugar
19. .2 fluid oz vanilla essence
20. 1 vanilla bean
21. 1. Melt butter
22. 2. In a bowl, sift plain flour & add sugar
23. 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
24. 4. Add milk & water, then vanilla essence.
25. 5. Scrape the seeds from vanilla beans & keep pods for another use.
26. 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
27. 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
28. 2. When the bottom side is coloured flip over & cook just until the crepe is set.
29. 3. Continue to cook until all of the mix is used.
30. 12 fluid oz blood orange juice (strained)
31. 4 fluid oz lemon juice (strained)
32. 4 oz sugar
33. 1.2 oz glucose
34. 1 oz stabilizer
35. 1. Combine all ingredients in a pot
36. 2. Boil to a light syrup, remove from heat & pass through a fine strainer
37. 3. Refrigerate mix until chilled
38. 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
39. 12 fluid oz blood orange juice
40. 4 fluid oz lemon juice
41. 1 lb castor sugar
42. 1.5 fluid oz Grand Marnier
43. .2 fluid oz vanilla essence
44. vanilla bean (from crepe mix)
45. 4 blood oranges, peeled & sliced for garnish
46. 1. In a large pot, place all ingredients.
47. 2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
48. 3. Place through a fine strainer.
49. 1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
50. 2. Invert fondant onto the plate once cooked.
51. 3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
52. 4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
53. 5. Serve immediately.

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Taken from www.epicurious.com/recipes/food/views/valhrona-chocolate-fondant-with-blood-orange-crepe-suzette-and-sorbet-230730 (may not work)