This recipe is based on quandong, a native peach.
MISS Amelie head chef Michael Jackson shares his recipe for Quandong Fondant, based on a native peach found around his hometown of Griffith.
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Quandong Fondant
Ingredients
- Butter for moulds
- 600g butter
- 600g white chocolate
- 600g sugar
- 12 eggs
- 12 yolks
- 600g plain flour
- 80g quandong powder
Method
Melt the butter and line moulds in an upward motion - chill for five minutes. Line moulds a second time and dust with flour - chill.
Melt butter in a saucepan and add chocolate off the heat and mix until smooth.
Whip eggs until sabayon stage in a mixmaster.
Sift flour and add quandong powder to sabayon and further beat together until combined.
Fold the chocolate mix into the batter in three parts.
Bake in 170 degrees fan-forced oven for 12 minutes for large. Bake for eight minutes for half-size.
Yields 30 large or 60 small.
Native peach inspires sweet version of delicious treat
Jodie Bruton
Journalist
