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Recipe of the Week – Duncan’s Gooey Chocolate Fondants & Creme Fraiche Ice Cream
Everyone loves a chocolate fondant, even those who claim they don't have a sweet tooth can't resist the warm gooey yumminess of these little chocolately treats. Some might they are a bit 'done' but if you get these right you can't go wrong and they are a real crowd pleaser.
Our fabulous chef, Duncan, from Chalet Corblettes has given us his fondant recipe with a creme fraiche ice-cream. This ice cream is easy to make and goes perfectly with rich sweetness of the chocolate. If you are doing this recipe for a dinner party then you can make the fondant mix in advance and have them in the fridge ready to go. Likewise the ice cream can also be done in advance so it means less preperation in the evening. It is worth making an extra fondant so you can do a practise one as cooking time varies depending on your oven, could be a matter of 1 minute that makes all the difference.
Give them a whirl, you won't be disappointed. And if you are nervous about turning them out then just cook and serve them in ramekins. Easy!
Chocolate Fondant
Makes approx 8 fondants
Ingredients
5 eggs
5 yolks
250g butter, plus extra for greasing
250g chocolate (70% cocoa preferably)
100g caster sugar
90g plain flour
Some cocoa powder
Method - you can prepare the fondants in the morning and leave in the fridge until you are ready to cook them.
1. Melt the additional butter and brush into Dariole moulds (use aluminium foil tins, like the ones christmas mince pies are baked in if you don't have any) in upward strokes. Leave to chill for a couple of minutes and repeat the process.
2. Spoon in cocoa powder and shake around until the mould is completely lined with cocoa. 3. Empty into next mould and repeat process
4. Melt chocolate and butter together in a bain-marie, when fully melted, leave to cool for 2 mins.
5. Whisk in eggs, sugar and flour.
6. Pour into moulds and leave in fridge to set for at least 4 hours.
To cook
1. Put fondants into oven preheated to 190 degrees C.
2. Allow to cook for approx 10 mins, take out when the surface just looks solid. Take out of oven and let rest for 2 mins. Then turn out to serve.
3. If you have the time, make one extra, as it is worth doing a tester fondant first as depending on the heat of your oven the cooking time can vary. You want them to be spongy on the outside and soft and gooey on the inside.
Creme Fraiche Ice Cream
Makes approx 1 Litre
Ingredients
500ml crème fraiche
80 ml lemon juice
300g sugar
240ml milk
Method
1.Combine ingredients and put into ice-cream machine for approx 20 mins. If you don't have one, combine ingredients and put in freezer.
2. Give it a good whisk every 10 mins or so until it is set.
Praline Dust
Makes approx 250g praline dust
150g caster sugar
100g flaked almonds
Method
1.In a heavy bottomed saucepan put the sugar over a medium low heat until it has melted to a clear liquid. Do not stir. Increase temperature until the liquid turns a light honey colour.
2.Take off the heat and pour out onto a metal tray lined with baking parchment. Immediately scatter almonds evenly over the caramel.
3. Leave to cool for 2 hours.
4. When fully cold and brittle, place in food processor and blitz until a dust (5-10 mins).
5. Roll crème fraiche ice cream in praline dust, or scatter over completed dish. Store any extra in an airtight container.
Chocolate Fondant
Makes approx 8 fondants
Ingredients
5 eggs
5 yolks
250g butter, plus extra for greasing
250g chocolate (70% cocoa preferably)
100g caster sugar
90g plain flour
Some cocoa powder
Method - you can prepare the fondants in the morning and leave in the fridge until you are ready to cook them.
1. Melt the additional butter and brush into Dariole moulds (use aluminium foil tins, like the ones christmas mince pies are baked in if you don't have any) in upward strokes. Leave to chill for a couple of minutes and repeat the process.
2. Spoon in cocoa powder and shake around until the mould is completely lined with cocoa. 3. Empty into next mould and repeat process
4. Melt chocolate and butter together in a bain-marie, when fully melted, leave to cool for 2 mins.
5. Whisk in eggs, sugar and flour.
6. Pour into moulds and leave in fridge to set for at least 4 hours.
To cook
1. Put fondants into oven preheated to 190 degrees C.
2. Allow to cook for approx 10 mins, take out when the surface just looks solid. Take out of oven and let rest for 2 mins. Then turn out to serve.
3. If you have the time, make one extra, as it is worth doing a tester fondant first as depending on the heat of your oven the cooking time can vary. You want them to be spongy on the outside and soft and gooey on the inside.
Creme Fraiche Ice Cream
Makes approx 1 Litre
Ingredients
500ml crème fraiche
80 ml lemon juice
300g sugar
240ml milk
Method
1.Combine ingredients and put into ice-cream machine for approx 20 mins. If you don't have one, combine ingredients and put in freezer.
2. Give it a good whisk every 10 mins or so until it is set.
Praline Dust
Makes approx 250g praline dust
150g caster sugar
100g flaked almonds
Method
1.In a heavy bottomed saucepan put the sugar over a medium low heat until it has melted to a clear liquid. Do not stir. Increase temperature until the liquid turns a light honey colour.
2.Take off the heat and pour out onto a metal tray lined with baking parchment. Immediately scatter almonds evenly over the caramel.
3. Leave to cool for 2 hours.
4. When fully cold and brittle, place in food processor and blitz until a dust (5-10 mins).
5. Roll crème fraiche ice cream in praline dust, or scatter over completed dish. Store any extra in an airtight container.
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