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jonathan wright
rising stars
October 2003 NEW ORLEANS
Chocolate Fondant with Pistachio Ice Cream and Warm Cherries
Chef Jonathan Wright of The Grill Room
at The Windsor Court Hotel – New Orleans, LA

Adapted by StarChefs

Yield: 8-10 servings


    Lava Cake
  • 8 ounces dark chocolate
  • 6 ounces butter
  • 3 Tablespoons cornstarch
  • 1 ½ Tablespoons cocoa powder
  • ½ teaspoon salt
  • 4 egg yolks, at room temperature
  • 4 eggs, at room temperature
  • 7 ounces sugar

  • Ice Cream
  • 2 cups milk
  • 5 ounces sugar
  • 8 egg yolks
  • 2 ounces heavy cream
  • 2 ounces pistachio paste
  • 1 Tablespoon Kirsch

  • Cherry Compote
  • 2 cups cherries
  • 2 ounces sugar
  • Juice of ½ a lemon
  • 1 Tablespoon Kirsch
  • 1 vanilla bean

For Lava Cake:
Preheat oven to 400°F. Over double boiler, melt together chocolate and butter. Sift together cornstarch, cocoa and salt, set aside. Whip together eggs, yolks and sugar until pale yellow ribbons form. Slowly whisk chocolate mixture into eggs. Slowly add dry ingredients to wet ones. Mix until just combined.

Pour into greased stainless steel ring or muffin tin. Bake 8 minutes for 4 ounce portion. Rest 3 minutes before inverting from tin.

For Ice Cream:
Combine milk, sugar and yolks over double boiler. Heat gently, stirring constantly, until mixture coats back of spoon. Add kirsch, pistachio paste and heavy cream. Mix with immersion blender until smooth, strain if necessary.

Refrigerate overnight, then make in ice cream maker according to manufacturer’s directions.

For Cherry Compote:
Split vanilla bean and scrape seeds into sugar.

Puree 1 cup cherries and cook 1 cup cherries with vanilla sugar, kirsch and lemon juice until sugar is completely dissolved and cherries are just softened. Add cherry puree and reduce ¼. Serve warm or chilled.