Liquid-Centre Chocolate Fondants with Nut Butter and Pedro Ximénez Raisin Ice Cream

Name: Liquid-Centre Chocolate Fondants with Nut Butter and Pedro Ximénez Raisin Ice Cream
Yield: Serves 4
Ingredients: small block of dark chocolate; 120 g (4½ oz) Pedro Xim-nez soaked raisins, chopped; 5 egg yolks; 100 g (3½ oz) caster (superfine) sugar; 200 ml (7 fl oz) thickened (whipping) cream; 250 ml (8½ fl oz/1 cup) Nut butter milk; 20 g (¾ oz) plain (all-purpose) flour; 55 g (2 oz/¼ cup) caster (superfine) sugar; 2 egg yolks; 3 eggs; 125 g (4½ oz) dark chocolate (60% cocoa solids); Dutch (unsweetened) cocoa powder for dusting; pinch of salt; 400 ml (13½ fl oz) full-cream (whole) milk; 300 g (10½ oz) unsalted butter; pinch of bicarbonate of soda (baking soda); 130 g (4½ oz) ground almonds; 30 g (1 oz/¼ cup) Dutch (unsweetened) cocoa powder; 125 g (4½ oz) plain (all-purpose) flour; 100 ml (3½ fl oz) Pedro Ximénez; 175 g (6 oz) soft light brown sugar; 160 g (5½ oz) raisins; sherry 20 g (¾ oz) soft light brown sugar; 125 g (4½ oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Nut butter milk (for the ice cream)
Pedro Ximénez-soaked raisins (for the ice cream)
Chocolate crumble
Dark chocolate fondants
Nut butter ice cream

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Ingredients

Dessert
Dinner
Vegetarian

Ingredients

Method