For the base, melt the white chocolate,
praline paste and cocoa butter in a bowl over
a pan of barely simmering water. when the
mix is smooth add the feullitage and stir until
evenly combined.
roll out the mix between 2 sheets of
greaseproof paper until about 5 mm thick.
transfer to a baking tray and chill until set.
once set, cut out 6 circles to cover the base
of 4 cm ring moulds. chill until needed.
to make the sorbet put the milk, cream and
trimoline together in a pan and bring to the
boil. Stir in the melted chocolate and the
cocoa powder and bring to the boil.
pass through a fine sieve and transfer
to an ice cream maker and, following the
manufacturer’s instructions, churn until
frozen.
make balls of frozen sorbet using an ice
cream scoop and freeze on a baking tray lined
with baking parchment. the sorbet balls will
need to fit in the centre of each ring mould,
leaving a 1 cm edge.
melt the dark chocolate in a bowl over a pan
of simmering water. Set aside. put the sugar
and water in a pan and bring to the boil until it
reaches 120°c.
whisk the egg yolks until foamy then pour
over the sugar syrup, whisking until cold.
whisk the cream and milk until a very light
ribbon stage. add the egg yolk mixture to
the warm chocolate. Fold in half the cream
until evenly combined, then gently fold in the
rest. pour some of the chocolate filling half
way up each ring mould. then place a frozen
chocolate sorbet ball in the centre of each.
pour over the remaining chocolate filling,
level off and chill until to set.
to serve, carefully warm the ring moulds in
hot water and remove the fondant.
