Angelica Fondant Recipe

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Angelica Fondant
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Ingredients
13
Count
Nutrition
181
Calories
Total time
15
Minutes
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Ingredients:

  • 2 eggs
  • 1/4 cup plus 1 tbsp sugar (for the spongecake)
  • 1 tbsp butter
  • 3 tbsp flour
  • 2 tbsp plus 2 tsp heavy cream
  • 1 tbsp plus 1 tsp icing sugar (for the whipped cream)
  • 3 tbsp plus 1 tsp sugar (for the meringue)
  • kitchen utensil : small cake pan
  • secret ingredient : garden angelica jelly (substitute strawberry jam)

Directions:

  1. Prepare the spongecake : In a bowl combine the eggs, sugar and a pinch of salt.
  2. Put the bowl in a bain-marie using very hot water.
  3. Beat vigourously until the mixture thickens and you obtain a smooth paste.
  4. Outside the bain-marie, beat again until it has cooled down.
  5. Put the butter into a saucepan and heat it at a very low temperature.
  6. When the butter is completely melted, remove the light film from over the surface and pour the liquid into another bowl. It’s now clarified butter.
  7. Preheat oven to 400°F
  8. Add the clarified butter while stirring the mixture.
  9. Add the flour while beating softly.
  10. Pour the heavy cream into a small saucepan together with a little bit of milk and put everything, the whip as well, a few minutes in the freezer.
  11. Prepare the meringue : beat the egg-whites until stiff with half of the sugar.
  12. Gradually add the other half and continue beating until the whites are stiff.
  13. Butter and flour four little cake pans and pour in the filling.
  14. Put the merigue in the middle of the mixture’s surface.
  15. Bake it for about 15 minutes. Then, turn the spongecake out.
  16. Prepare the whipped cream : pull the whip and the bowl out of the freezer. Put the bowl into a bigger one filled with ice cubes.
  17. Whip the cream and gradually add the icing sugar until the cream sticks to the whip.
  18. Finish it off with a hint of vanilla (or Grand Marnier).
  19. Put the mixture into four small plates : pour some cream in the middle of the plate, then lay the spongecake on the cream and decorate the cream with small portions of Garden Angelica jelly.
  20. Sprinkle with cocoa powder.
  21. Read more about the 'medicinal' cuisine and this recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 180.54 Kcal (756 kJ)
Calories from fat 86.11 Kcal
% Daily Value*
Total Fat 9.57g 15%
Cholesterol 99.75mg 33%
Sodium 216.06mg 9%
Potassium 83.28mg 2%
Total Carbs 19.32g 6%
Sugars 9.07g 36%
Dietary Fiber 1.15g 5%
Protein 5.32g 11%
Vitamin C 0.1mg 0%
Iron 1.2mg 6%
Calcium 42.2mg 4%
Amount Per 100 g
Calories 272.07 Kcal (1139 kJ)
Calories from fat 129.76 Kcal
% Daily Value*
Total Fat 14.42g 15%
Cholesterol 150.32mg 33%
Sodium 325.61mg 9%
Potassium 125.51mg 2%
Total Carbs 29.12g 6%
Sugars 13.67g 36%
Dietary Fiber 1.73g 5%
Protein 8.01g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 1%
Iron 1.7mg 6%
Calcium 63.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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