Back
Chocolate Fondant with Hazelnut Ice Cream and Lemon Crumb
Recipe by Rhiannon Anderson
Satisfy your cravings with this deconstructed chocolate fondant served with hazelnut ice cream and a zesty lemon crumb.
- Steps
- Ingredients
Steps
- Prechill an ice cream machine. Preheat oven to 160oC. Grease four dariole moulds and set aside on a small tray.
- For the Hazelnut Ice Cream, place milk, cream and hazelnut paste into a saucepan and heat until just below boiling point. Remove from the heat.
- Place eggs and sugar into a bowl and whisk until pale. Gradually whisk in hot milk mixture. Return mixture to the saucepan and stir continuously over medium heat until mixture thickens and reaches 83°C. Pour through a fine sieve into a bowl and place over an ice bath to chill.
- Churn in ice cream machine according to manufacturer’s instructions. Alternatively, pour mixture into the bowl of a stand mixer fitted with a paddle attachment. Turn mixer on low speed and carefully pour in enough liquid nitrogen until mixture forms a soft creamy consistency.
- Reserve ice cream in the freezer until needed.
- For the Lemon Crumb, place ingredients, except lemon zest, into a bowl and rub with fingertips to combine. Spread over a lined tray and bake until browned, about 15 minutes. Remove from oven and set aside to cool. Stir lemon rind through.
- For the Chocolate Fondant, melt chocolate and butter in a double boiler, stirring until combined. Remove mixture from the heat and allow to cool for 10 minutes.
- Whisk egg, egg yolk and sugar in a separate bowl until pale. Sift in flour and fold through. Add chocolate mixture, a third at a time, and fold through gently but thoroughly. Pour into ramekins and place tray in the fridge for 20 minutes.
- Increase oven to 200°C.
- To serve, cook fondants in oven for 9-10 minutes then turn out onto serving plates after 1 minute. Add a spoonful of lemon crumb and quenelle of hazelnut ice cream to each plate. Pour liquid nitrogen into a liquid nitrogen safe bowl. Add lemon segments and allow to freeze solid. Transfer to a mortar and pestle and break into individual juice vesicles. Sprinkle over ice cream and serve immediately.
