Serves 6
Ingredients
For the fondant
160g dark chocolate
160g unsalted butter
4 eggs
2 egg yolks
90g icing sugar
32g arrow root
For the moulds
30g unsalted butter
30g caster sugar
30g cocoa powder
For the caramel
400ml double cream
500ml liquid glucose
30g muscavado sugar
120g sugar
2 pinches of salt
juice of 2 limes
For the bitter chocolate sauce
45ml whipping cream
40g dark chocolate
For the whiskey ice cream
250ml double cream
250ml milk
50g sugar
1/2 vanilla pods
whiskey to taste
60g yolk
50g sugar
50g raspberries (dehydrated and blended)
Method
1. For the salted caramel centre, bring to the boil the cream, liquid glucose and muscavado.
2. In another pan cook the castor sugar to a light caramel then add the cream mixture. Bring to the boil and cook to 102°C. once off the heat stir in the salt and lime juice. Pour onto a baking tray and freeze overnight.
3. Melt the butter and chocolate in a bowl over simmering water.
4. Whisk the eggs and icing sugar, slowly for 1 minute and quickly for 2 until light and aerated. Slow the mixer and pour in the chocolate and sugar. Once combined, add the arrowroot and emulsify until smooth.
5. Line the moulds with butter, then sugar then cocoa powder. Place on a tray lined with baking parchment
6. Pipe into the moulds the fondant mixture three quarters full. Add a cube of salted caramel to each then pipe over to just below the top. Refrigerate for at least 30 minutes.
7. Bake at 230°C for 6 minutes then remove from the oven immediately.
8. Leave to cool and de-mould.
To serve
1. Reheat the fondants on a baking tray and sprinkle with icing sugar.
2. Bring the chocolate and cream to a sauce.
3. Place the sauce in the bottom of the bowl and a hot fondant on top. Place a roche of whisky ice-cream on top of this and then so raspberry powder.
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