Mike Cornelissen
Heat sugar and water to 118°C to make a sugar syrup.
Whisk the egg yolks in a bowl. Pour the hot syrup over the yolks while whisking continuously to create a pâte à bombe. Continue whisking until the mixture cools to room temperature.
Soften the Foie Royale Crème and mix into the pâte à bombe. Add cream, port, salt and pepper.
Pipe into molds, insert the stick and and freeze until completely solid.
Once completely frozen, melt dark chocolate and cocoa butter together to 40°C.
Cool down to a working temperature of 35°C.
Unmold the frozen interior and dip into the melted chocolatre.
Allow to set at room temperature or in a cool environment until fully crystallized.
Serve immediately or keep frozen until serving.
A classic on the outside, but a savory foie royale cream on the inside. The crisp chocolate shell and familiar shape create instant expectation. The Classic Mold can be filled with any flavor and finished in different ways.
The mold set comes with sticks and is available in both mini and small.
