Vegan dark chocolate fondant

(For 4 portions)

• 2 punnets Aclla Cress
• 8 pieces Bean Blossom
• 1 punnet Limon Cress
• 2 tbsp coconut oil
• 1 pink grapefruit
• 170gr dark chocolate
• 90gr vegan margarine
• 80gr caster sugar
• 150ml soya milk
• 60gr flour

• Peel and remove the segments of the pink grapefruit. 
• Melt the coconut oil and dip the Bean Blossoms into the oil briefly, one by one. 
• Toss the Bean Blossoms into the caster sugar and leave aside until use. 
• Melt the chocolate with the margarine and the milk on a low heat in a small saucepan. 
• Once melted, transfer into a mixing bowl and add the flour and sugar all at once. 
• Pour the mix into 4 pudding basins and let set in a cool place for one hour. 
• Preheat the oven at 220°C and cook the fondant for 8 to 9 minutes. 
• Serve with the grapefruit segments, Aclla Cress, crystallized Bean Blossoms and Limon Cress. 

Recipe: Franck Pontais