Fondant pudding, chocolate ice cream and apricot sauce infused with basil

Makes 12 puddings

Fondant pudding

Ingredients: Fondant pudding

  • 7.1 oz
  • 8.1 oz

Preparation: Fondant pudding

Melt the butter and chocolate together.

Ingredients: Fondant pudding

  • 6
  • 6.5 oz

Preparation: Fondant pudding

Whisk the eggs and sugar together until light and fluffy. Mix in the cooled chocolate and butter mix

Ingredients: Fondant pudding

  • 2.1 oz

Preparation: Fondant pudding

Whisk in the flour lightly.
Pipe 75g of mix into cake rings (±8-10 cm) lined with silicone paper. Bake at 180°C for 8-10 mins.

Eclipse ice cream (35g scoop)

Ingredients: Eclipse ice cream (35g scoop)

  • 600 ml
    hot water
  • 7.1 oz
  • 3.5 oz

Preparation: Eclipse ice cream (35g scoop)

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: Apricot and basil coulis

  • 7.1 oz
    apricot puree
  • 0.1 oz
    caster sugar
  • 0.2 oz
    basil leaves

Preparation: Apricot and basil coulis

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.
Serve with a scoop or quenelle of the chocolate ice cream and apricot coulis. Serve immediately.