Chocolate Fondant, Vanilla Ice Cream and Raspberry Coulis

Chocolate Fondant, Vanilla Ice Cream and Raspberry Coulis

Method

For the coulis

Put the raspberries and sugar in a small pot and place over a medium heat. Cook this gently for about 10 minutes. Put this in a blender and bring it to a smooth purée. Add the lemon juice to taste. Put this in a small container and keep refrigerated until needed.

For the fondant

Using upward strokes, heavily brush the melted butter all over the inside of nine 150ml pudding molds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter, and then add a good spoonful of cocoa powder into the mold. Tip the mold so the cocoa completely coats the butter. Tap any excess cocoa out.

Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove the bowl from the heat and stir until smooth. Leave to cool for about ten minutes.

In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant into a jug, and then evenly divide between the molds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.

To cook the fondant

Heat the oven to 200ºC.

Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their molds. Remove from the oven, and then let them sit for 1 minute before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the molds. Tip each fondant slightly onto your hand so you know that it has come away, then tip back into the mould, put a plate on top and turn it over.

To serve

Place the fondant in the centre of a plate. Pour the raspberry coulis around the outside and place a quenelle of ice-cream on top or to the side.