"Pouring fondant is a sugar syrup cooked to 246 degrees Fahrenheit (115 degrees Celsius) and then moved and agitated as it cools to thicken and turn opaque and white," he says. "Rolled fondant is ...

Pour hot cream over white chocolate in a bowl ... then serve. You may have extra fondant cake and sorbet. Save for dessert another day. From Pastry Chef Stephanie Bonnett of Trevese in Los ...