Brillo Cleaning Guide 10/19

White Chocolate & Pumpkin Fondant, White Chocolate Sauce & Vanilla Ice Cream

Adam Church, head chef at Franks Steakhouse, Northampton
Serves: 8
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Ingredients

  • WHITE CHOCOLATE AND PUMPKIN FONDANT
  • Eggs 4
  • Egg yolks 4
  • White chocolate 200g
  • Butter 200g
  • Plain flour 200g
  • Pumpkin purée (pre made) 100g
  • Sugar 200g
  • VANILLA ICE CREAM
  • Full fat milk 250ml
  • Double cream 125ml
  • Egg yolks 2
  • Sugar 88g
  • Seeds of vanilla pods 2
  • WHITE CHOCOLATE SAUCE
  • Double cream 100ml
  • White chocolate 200g

Method

  1. WHITE CHOCOLATE AND PUMPKIN FONDANT

    - Pre heat oven to 160ºC
    - Melt the chocolate and butter in a bowl over bubbling water until creamy and smooth
    - In a separate bowl whisk the eggs and sugar until pale and fluffy, fold the chocolate mix in, add the flour and fold in the pumpkin purée
    - Butter and flour 8 moulds, fill 3/4 with the fondant batter and cook for 8 minutes
  2. VANILLA ICE CREAM

    - Bring the milk, cream and vanilla to 65ºC
    - In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Still whisking the eggs, slowly pour over the warm milk mixture, keep whisking and return to the pan and bring it to exactly 83ºC
    - Allow to chill, then churn in an ice cream machine
  3. WHITE CHOCOLATE SAUCE

    - Gently warm the cream and pour over the white chocolate, then whisk until thick and creamy
  4. TO SERVE

    - Garnish plate with a chocolate emulsion, chocolate crumb and orange gel
    - Turn out the fondant, cover with white chocolate sauce and add a scoop of vanilla ice cream
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