Fondant pudding, chocolate ice cream and apricot sauce infused with basil
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Recipe components
Fondant pudding
Ingredients | Preparation |
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| Melt the butter and chocolate together. |
| Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix |
| Whisk in the flour lightly. |
Eclipse ice cream (35g scoop)
Ingredients | Preparation |
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| Blend all ingredients together with an immersion blender for 2 minutes |
Leave to rest for 30 minutes in a refrigerator Pour into a batch freezer and churn |
Apricot and basil coulis
Ingredients | Preparation |
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| Place all ingredients into a saucepan. Slowly bring to the boil so that the sugar dissolves. Turn off the heat as soon as the mix boils and let the basil infuse for 5 minutes. Remove basil leaves and serve. |
Assembly and presentation
Remove the cake ring from the hot fondant. Place onto a dessert plate. |