Matt Moran’s Chocolate Fondant with Raspberries and Vanilla Ice-creamPublished 01 Feb, 2018
softened butter, for greasing
cocoa, for sprinkling
300 g unsalted butter
300 g good-quality dark chocolate
6 egg yolks
30 g plain flour, sieved
160 g caster sugar
150 g raspberries
1½ tablespoons finely sliced mint leaves
250 g raspberries
¼ cup (40 g) icing sugar
Vanilla ice cream
2 cups (500 ml) milk
½ vanilla bean, split and seeds scraped
½ cup (110 g) caster sugar
12 egg yolks
1 cup (250 ml) pouring cream
To make the ice cream, combine the milk, vanilla seeds and pod in a saucepan and bring almost to the boil, then remove from the heat.
In a bowl, whisk together the sugar and egg yolks then add to the warm milk mixture and return the pan to the stove over a low–medium heat. Stirring constantly with a wooden spoon, cook for 4–5 minutes or until the mixture thickens enough to coat the back of the spoon. Strain, discarding the solids, then leave to cool to room temperature, stirring often to prevent a skin forming. Stir in the cream then refrigerate until chilled. Churn in an ice-cream machine according to the manufacturer’s instructions, then cover and freeze until required.
Grease six 150 ml dariole or pudding moulds with the softened butter, making sure the base and sides are thoroughly coated. Sprinkle over the cocoa, shaking out any excess. Place the prepared moulds in the refrigerator to chill until ready to use.
Place the unsalted butter and chocolate in a dry heatproof bowl set over a saucepan of simmering water, making sure that you don’t let any water come into contact with the chocolate. Without stirring, leave the mixture over medium heat until melted. Once melted, remove the bowl from the heat and gently stir in the eggs and yolks until combined, trying to incorporate as little air as possible. Stir in the flour and caster sugar and pour the mixture into the prepared moulds until two-thirds full. Tap the base of the moulds on the bench to expel any air. Refrigerate for a minimum of 5 hours, or preferably overnight if you have the time.
Preheat the oven to 175°C.
For the coulis, combine the raspberries and icing sugar in a food processor and process for 1 minute or until smooth. Strain the mixture through a fine-meshed sieve to remove the seeds, then refrigerate until required.
Transfer the moulds from the fridge to the preheated oven and bake for 9 minutes.
Place the fresh raspberries in a bowl with the mint and stir through the coulis.
Gently invert the moulds to turn out and serve warm with ice cream and some raspberries in coulis.
Recipe by Matt Moran