★ Michelin Star Series ★
Fluido — The Egg Yolk Fondant
Warm Golden Fondant · Egg Yolk & White Chocolate Sauce · Tom Kha Ice Cream
A warm, golden fondant that conceals a flowing core of egg yolk and white chocolate sauce — served alongside a fragrant Tom Kha ice cream that bridges the savoury and the sweet.
⏱ Prep: 3 hours · ⏲ Freeze: 2 hours · 🥚 Serves: 6 · ⭐ Difficulty: Expert
The Concept
Fluido means fluid in Italian — and this dessert is built around that single idea. It is a fondant in the classical mould, but where the traditional fondant releases molten chocolate, this one releases something more unexpected and more beautiful: a flowing core of egg yolk enriched with white chocolate, warm and golden, that pours from the cut like liquid sunlight.
Served alongside it is a Tom Kha ice cream — inspired by the Thai soup of lemongrass, galangal, kaffir lime and coconut milk — that acts as a bridge between the savoury richness of the egg yolk and the sweet delicacy of the white chocolate. It is one of the most original flavour pairings in modern fine dining.
When the fondant is cut at the table, the golden sauce flows. Every diner leans in. That moment is the dish.
Ingredients
01 — The Fondant
150g white chocolate
100g unsalted butter
3 whole eggs
3 egg yolks
80g caster sugar
60g plain flour
1 tsp vanilla bean paste
Pinch of fine salt
02 — Egg Yolk Sauce Core
6 egg yolks (very fresh, pasteurised)
80g white chocolate, melted
30ml double cream
Pinch of Maldon sea salt
1 tsp white truffle oil (optional)
(Must be frozen into spheres before baking)
03 — Tom Kha Ice Cream
400ml full-fat coconut milk
200ml double cream
2 stalks lemongrass, bruised
4 slices fresh galangal
4 kaffir lime leaves
1 red chilli (deseeded)
6 egg yolks
120g caster sugar
Juice of 1 lime
04 — Garnish
Edible gold leaf
Micro cress or kaffir lime zest
Flaky Maldon sea salt
White chocolate shavings
Kaffir lime oil (optional)
The Method
Step 01 — Tom Kha Ice Cream (night before)
Combine coconut milk, cream, lemongrass, galangal, kaffir lime leaves and chilli in a saucepan. Bring to a gentle simmer, infuse for 25 minutes. Strain through a fine sieve. Make a crème anglaise with the infused base, yolks and sugar (cook to 82°C). Finish with lime juice. Cool over ice, churn, freeze overnight.
Step 02 — Frozen Egg Yolk Sauce Cores (4+ hours ahead)
Whisk melted white chocolate with warm cream until smooth. Cool slightly. Whisk in egg yolks one by one until silky and emulsified. Season with salt and truffle oil if using. Pour into small hemisphere silicone moulds (4cm diameter) and freeze completely solid (minimum 4 hours). These frozen cores will melt inside the fondant as it bakes.
Step 03 — Fondant Batter
Melt white chocolate and butter together over a bain-marie to 45°C. Whisk eggs, yolks and sugar until pale and slightly thickened. Pour the chocolate over the egg mixture and stir to combine. Fold in the flour and salt. Rest in the fridge for 30 minutes. Heavily butter and flour six dariole moulds or ramekins. Fill two-thirds with batter, press one frozen yolk core into the centre, then cover with remaining batter. Refrigerate until ready to bake.
Step 04 — Baking (The Critical Moment)
Preheat oven to 200°C. Bake for exactly 9–10 minutes. The edges should be fully set with a slight jiggle remaining at the very centre. Remove from the oven, rest 60 seconds, run a knife around the edge and invert onto a warm plate immediately. Serve and cut at the table.
Step 05 — Plating (The Reveal)
Place the inverted fondant slightly left of centre on a warm plate. Quenelle the Tom Kha ice cream and set to the right, touching the fondant lightly. Place a single gold leaf fragment on top of the fondant. Scatter 3 crystals of Maldon salt on the ice cream. Add a few white chocolate shavings and a single micro cress leaf. The fondant is cut tableside — the golden egg yolk and white chocolate sauce floods the plate.
Chef’s Secrets
The Frozen Core
The frozen insert must be completely solid before baking. If partially thawed, the sauce will leak into the batter during cooking rather than staying liquid until cut.
Test Bake First
Every oven is different. Always bake one test fondant ahead of service. Adjust timing by 30-second increments until the exterior is set and the centre has a liquid core when cut.
Tom Kha Balance
The ice cream should be aromatic and slightly savoury. If too sweet, add more lime juice. If too hot, reduce the chilli. It should intrigue, not overwhelm.
Egg Freshness
Use the freshest eggs available. In a restaurant, pasteurised yolks are used for food safety. At home, source the best quality eggs possible.
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