Fondant pudding, chocolate ice cream and apricot sauce infused with basil
- Level:
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Medium
- Makes:
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Makes 12 puddings
Fondant pudding
Ingredients: Fondant pudding
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200 gbutter
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230 gCSM-1ECLIPSE53
Preparation: Fondant pudding
Melt the butter and chocolate together.
Ingredients: Fondant pudding
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6eggs
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185 gsugar
Preparation: Fondant pudding
Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix
Ingredients: Fondant pudding
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60 gflour
Preparation: Fondant pudding
Whisk in the flour lightly.
Pipe 75g of mix into cake rings (±8-10 cm) lined with silicone paper. Bake at 180°C for 8-10 mins.
Eclipse ice cream (35g scoop)
Ingredients: Eclipse ice cream (35g scoop)
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600 mlHot water
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100 gCSM-1ECLIPSE53
Preparation: Eclipse ice cream (35g scoop)
Blend all ingredients together with an immersion blender for 2 minutes
Leave to rest for 30 minutes in a refrigerator Pour into a batch freezer and churn
Apricot and basil coulis
Ingredients: Apricot and basil coulis
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200 gapricot puree
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2 gcaster sugar
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5 gbasil leaves
Preparation: Apricot and basil coulis
Place all ingredients into a saucepan. Slowly bring to the boil so that the sugar dissolves. Turn off the heat as soon as the mix boils and let the basil infuse for 5 minutes. Remove basil leaves and serve.
Assembly and presentation
Remove the cake ring from the hot fondant. Place onto a dessert plate.
Serve with a scoop or quenelle of the chocolate ice cream and apricot coulis. Serve immediately.
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