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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 4 Ash and Camilla: Fondant au Chocolat with Hazelnut Ice Cream


Watch MKR on TV2 and TVNZ OnDemand

Prep: 45 mins + freezing                    

Cook: 25 min                                  

Serves: 9

 

Ingredients

  • fresh raspberries, to serve

 

Hazelnut Ice Cream

  • 3 eggs
  • 2 egg yolks
  • 220g caster sugar
  • 1 tsp vanilla bean paste
  • 500ml thickened cream
  • 1 cup skinless hazelnuts, roasted, finely chopped

 

Fondant

  • butter, for greasing
  • cocoa powder, for dusting
  • 200g butter
  • 200g dark chocolate
  • 4 eggs
  • 3 egg yolks
  • 150g caster sugar
  • 100g plain flour
  • 100g almond meal

 

Method

  1. To make ice cream, beat eggs, yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water for about 5 minutes or until thick, pale and almost tripled in volume. Remove from heat and cool slightly.
  2. Beat cream until soft peaks form. Fold into egg mixture in two batches. Fold in nuts. Pour into a freezer proof container. Freeze. 
  3. Lightly grease nine 8cm-high presentation rings with butter and dust with cocoa (alternatively, you can use ramekins). Place on an oven tray lined with baking paper.
  4. Place butter and chocolate in heatproof bowl over a saucepan of simmering water. Stir occasionally until smooth and combined. Remove from pan and cool 5 minutes.
  5. Using an electric mixer, beat eggs, yolks and sugar until pale and thick. Gently stir in flour and almond meal. Add chocolate mixture in two batches, gently stirring to combine.
  6. Divide mixture among prepared presentation rings. Refrigerate for 30 minutes.
  7. Preheat oven to 200C. Bake fondants for 10-12 minutes or until the top is not longer liquid, a crust has formed and the fondants are beginning to pull away from edges of ring. Stand fondants for 1 minute before gently loosening and turning out onto serving plates.
  8. Decorate fondants with raspberries and serve with ice cream.  

 

 

Tips

  • The key to a soft centre is the cooking time. As every oven works differently and has different heat spots, watch your puddings cook for the last few minutes so that you can take them out at exactly the right time. This recipe serves 8, but allows you to make a spare, so that you can use it to test.
  • This ‘ice-cream’ is actually an Italian semi-freddo which is why it requires no churning in an ice cream maker.
  • We served the ice cream on a small mound of crushed nuts to stop it sliding around the plate.

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