Benjamin Rousseaux, sous chef under Michelin-starred chef Simon Scott at Bistrot Saveurs in Saint-Avit, is passionate about rum. He now runs his own restaurant: L’artist.
‘To complement this recipe, I have chosen Isautier cuvée Louis et Charles 2023 from Réunion, for its aromatic power and woody notes that will enhance the chocolate and marshmallow in a classic dessert: chocolate fondue.’
Chocolate fondue, rum/vanilla marshmallows and cocoa whipped cream x Isautier cuvée Louis et Charles 2023 edition
Serves 4
Ingredients
For the fondue:
– 250 g dark chocolate (61% cocoa solids)
– ½ litre single cream
– 125 g butter
– 5 cl Isautier Louis and Charles rum, 2023 vintage
For the cocoa whipped cream:
– 20 cl whole cream
– 20 g icing sugar
– 7 g cocoa powder
– 1 dash of Isautier Louis and Charles rum, 2023 edition
For the marshmallows:
– 50 g cornflour
– 50 g icing sugar
– 2 egg whites
– 1 pinch of salt
– 125 g sugar
– 25 g water
– 1 tablespoon honey
– 4 gelatine leaves (8 g)
– 2 cl Isautier rum, Louis et Charles cuvée, 2023 edition
– 1 vanilla pod
Preparation
For the marshmallow (you will need a cooking thermometer):
Start by thoroughly mixing the icing sugar and cornflour. Brush a baking tray with oil and sprinkle with a little of the icing sugar/cornflour mixture. Soak the gelatine in water and a few ice cubes. In a small saucepan, pour in the sugar, water, honey, scraped vanilla and rum and leave on a medium heat until the temperature reaches 121°C: check with the thermometer.
When the syrup reaches 114°C, pour the egg whites and salt into a large bowl and whisk at high speed. When the syrup reaches 121°C, pour it slowly into the beaten egg whites while continuing to whisk. Add the well-drained gelatine and continue whisking until the mixture is lukewarm.
Pour your marshmallow mixture into the lined baking tray, sprinkle with the icing sugar/cornflour mixture and chill for 2 hours. When your marshmallow has set, turn it out onto a board and cut into large cubes, roll them in the remaining icing sugar/cornflour mixture and leave to dry.
For the cocoa whipped cream:
In a bowl, mix the icing sugar and cocoa, add the cream and rum. Whisk until stiff and set aside in the fridge. You can use a siphon with two gas cartridges.
For the chocolate fondue:
Boil the cream, rum and butter in small pieces, add the chocolate and use a whisk to obtain a smooth mixture. Keep warm.
Dressing & Finishing
Pour a ladleful of chocolate sauce into 4 warm soup bowls, add three large marshmallow cubes, top each with cocoa whipped cream, garnish with a few mint leaves and serve immediately. Enjoy!