Putting the Lens on the Office Sector
As organisations return to their workplaces, will this be goodbye to the workplaces of old and hello to a new normal of re-imagined workplace spaces and protocols? Generator GM John Moffett examines.
"A gooey rich dessert enjoyed by all. This is the reason I managed to get my wife to date me over 16 years ago!"
5 egg yolks
250g dark chocolate
50g plain flour
- Prepare 8 ramekins by greasing all sides with butter and coat with sugar.
- Set up a pan of water to bring to the boil for bain-marie.
- Melt butter and chocolate gently in a separate pot, until melted and smooth.
- Whisk eggs for 10 mins until fluffy and aerated.
- In a separate bowl mix together egg yolks and sugar, and warm over bain-marie. Whisk egg mixture until sugar starts to dissolve and the mixture thickens. The ‘lines’ made in the mixture should hold when thick enough – to make a sabayon.
- Mix slightly cooled chocolate mixture into sabayon and mix until smooth.
- Lightly fold this mixture, half at a time, into the whisked eggs.
- Sieve in flour and lightly fold until mixture is combined.
- Pour mixture evenly between the ramekins. This should be a generous cup per serve.
- Place ramekins in fridge until ready to cook. The mix will last in fridge for a few days if covered.
- When ready to cook, preheat oven to 190˚C.
- Place ramekins on a tray and cook for 14-15mins.
- Lightly dust with icing sugar to serve. Fondants can be served with ice cream or sorbet.
Fondant in the making...
With help from Grants family.