Delicious Chocolate Fondant with Vanilla Bean Ice Cream | Recipe by Martin McKee
Experience the ultimate dessert with Martin McKee's chocolate fondant with vanilla bean ice cream. This exquisite dish begins with a luscious homemade ice cream made from British line egg yolks, sugar, milk, double cream, and fresh vanilla pods. The mixture is churned until creamy perfection. Meanwhile, prepare the fondant by lining the tins with melted butter and cocoa powder. Melt dark chocolate and combine it with butter, sugar, eggs, and yolks. Add sifted flour and carefully fold it in. Chill the mixture before baking in the oven for 12 to 15 minutes. The result? A divine dessert with a gooey center that pairs perfectly with the refreshing vanilla bean ice cream. Treat yourself to this decadent creation today.
Ingredients:
- British line egg yolks
- sugar
- milk
- double cream
- fresh vanilla pods
- melted butter
- cocoa powder
- dark chocolate
- eggs
- flour
Cooking steps:
- Separate the yolks from the British line eggs.
- Combine the yolks with sugar, milk, double cream, and fresh vanilla pods.
- Heat the mixture to 80 degrees, then chill it to 5 degrees.
- Pour the chilled mixture into an ice cream machine, churn until ready.
- Incorporate soft whipped cream into the ice cream.
- Line fondant tins with melted butter and cocoa powder.
- Melt dark chocolate, butter, and sugar together.
- Add eggs, yolks, and sugar to the chocolate mixture.
- Sift in flour and fold it in gently.
- Chill the mixture for at least 30 minutes.
- Preheat the oven to 180 degrees.
- Bake the fondants for 12 to 15 minutes.
- Serve the delicious fondants with fresh vanilla bean ice cream.
