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Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

Hot chocolate fondant with brakspear black stout ice cream and cocoa nibs

Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

PT1H

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1
To make the ice cream, combine the egg yolks and sugar in a medium sized bowl. Bring the stout, milk and cream to the boil in a medium-sized saucepan, then pour onto the egg mixture. Mix well, then transfer back into the saucepan. Heat the mixture to 84°C, checking with a cooking thermometer
  • 8 egg yolks
  • 200g of caster sugar
  • 1l milk
  • 200ml of whipping cream
  • stout, brakspear
2
When the correct temperature is reached, strain the ice cream through a fine sieve into a clean bowl and chill over iced water. Transfer to an ice cream machine and churn until set, then scoop the ice cream into a suitable container and store in the freezer until ready to serve
3
To make the tuile, first line a large baking tray with silicone paper. Combine the butter, sugar, cream, pectin and glucose together in a pan and bring to the boil. Once boiling, remove from the heat and leave the mixture to cool slightly
  • 250g of unsalted butter
  • 300g of caster sugar
  • 100g of whipping cream
  • 6g of pectin, powdered
  • 100g of glucose
4
Fold in the cocoa nibs and spread the tuile mixture across the lined baking tray to a thickness of 5mm. Place in the fridge for 15 minutes to set
  • 350g of cocoa nibs
5
Preheat an oven to 160°C/gas mark 3
6
Bake the tuile for 20–25 mins, then remove from the oven and leave to cool. Break the tuile into large pieces and set aside until ready to serve
7
Turn the oven temperature up to 180°C/gas mark 4
8
To make the fondant, melt the chocolate and butter over a bain marie and stir in the flour, sugar and eggs. Mix well, then leave to cool. Meanwhile, line six metal moulds with butter-brushed silicone paper
  • 150g of plain flour
  • 250g of caster sugar
  • 250g of dark chocolate
  • 9 eggs
  • 250g of butter
9
Transfer the fondant mixture to a piping bag and pipe equal quantities of the mixture into the moulds. Place in the fridge to set a little, then bake in the oven for 10 minutes or until the tops have risen and formed a crust
10
To serve, carefully remove the fondants from their moulds and place in the centre of each plate, dusting lightly with icing sugar. Place a quenelle of ice cream alongside the fondant and garnish with a piece of chocolate tuile
  • icing sugar, to garnish

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Ingredients

Metric

Imperial

Chocolate fondant

Stout ice cream

Cocoa nib tuile

  • 250g of unsalted butter
  • 300g of caster sugar
  • 100g of glucose
  • 100g of whipping cream
  • 6g of pectin, powdered
  • 350g of cocoa nibs

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Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile

 
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