Category
Dessert
Serves
5
Ingredients
For the Vanilla Ice Cream:600ml double cream600ml semi skimmed milk90g caster sugar1 level tsp super neutrose (sorbet stabiliser)2.5 vanilla pods seeds scraped250g caster sugar12 egg yolksFor the Chocolate Fondants:140g 70% chocolate (drops)140g butter diced3 whole eggs3 yolks85g caster sugar100g plain flourFor the Chocolate Soil:125g plain flour30g cocoa powder100g butter diced50g caster sugarFor the Chocolate Sauce:200g 70% dark chocolate175ml milk2 tbsp double cream30g caster sugar30g butter diced
Instructions
- To make the Vanilla Ice Cream:,Add the milk, cream, vanilla, 90g sugar and super neutrose into a large saucepan and bring to the boil
- In a clean bowl, whisk the 250g sugar and yolks until light and well combined
- Gradually pour over the hot milk mixture (allowing the eggs to temper), whisking continuously
- Cool in a large gastro (roasting tray) in the fridge
- Once cool, transfer to an ice cream machine and churn until frozen
- For the Chocolate Fondants:,Brush the fondant moulds with butter, sieve over cocoa powder and then tap out the excess so that you are left with a nice even coating to line
- Add the butter and chocolate to a pan and place over a gentle heat to melt. Set aside to cool slightly
- Add the whole eggs, yolks & caster sugar to a kitchen aid bowl and using the whisk attachment beat until light and fluffy and the mixture holds a trail (this is called a sabayonne). NB. If you don't have a kitchen aid/ stand alone mixer you can use an electric hand mix and any large bowl to the same affect
- Gently fold through the chocolate mixture until just combined. Do the same with the flour
- Divide the fondant mixture evenly among the moulds and set aside until service
- To finish, bake in the oven at 180C for 11 minutes
- For the Chocolate Soil:,Butter & sugar,Flour and cocoa powder. Chill for an hour to firm,Roll thin - bake as a sheet 160C approx 12-15 minutes or until cooked
- For the Chocolate Sauce:,Melt the chocolate over a bain marie then take off the heat and set aside
- Combine the milk, cream and sugar in a saucepan and bring up to the boil. Once up to temp, pour over the melted chocolate, return to the pan and simmer for a few seconds, stirring continuously
- Remove from the heat and then gradually whisk in the diced butter a cube or two at a time to give the sauce a nice glossy finish
- Pass through a chinois and transfer to a squeezy bottle ready to serve
- To Serve: Garnish the plate with chocolate sauce. Put fondant to one side and soil and ice cream to the other.
