insideKENT Magazine Issue 93 - December 2019 | Page 103

FOOD+DRINK
M A K E A H E A D CHRISTMAS CONT.
Hide and Fox’s Hot Chocolate Fondant with Salted Butterscotch and Coffee Ice Cream
Serves 4
Ingredients Method
For the chocolate fondant mix
• 115g 70% cocoa chocolate, chopped small
• 110g unsalted butter, diced small
• 75g caster sugar
• 100g egg whites
• 60g plain flour, sieved To make the hot chocolate fondant
1. Place the chocolate, butter, and sugar into a metal
or glass bowl and sit over a bain marie (pan of
simmering water) to allow the ingredients to melt
together.
For the salted butterscotch
• 100g caster sugar
• 25g butter
• 50g glucose syrup
• 25g double cream
• 25g water
• Seeds from 1 vanilla pod
• Juice of 1 lime
• 5g sea salt
For the coffee ice cream
• 500g milk
• 100g cream
• 5 egg yolks
• 75g caster sugar
• 25g crushed coffee beans
• 25g milk powder
This is one of our favourite desserts and is always a
winner for a dinner party on a winter’s evening! It
is best prepared at least 4 hours before to allow the
fondant mix to rest. This fondant recipe is so easy
to make and will last for up to 1 week in the fridge!
2. Give them a good mix with a whisk to dissolve
the sugar.
5. Churn the ice cream 2 hours before needed to
allow to firm up.
To make the salted butterscotch sauce
1. In a medium sized pan add the sugar, water and
glucose syrup, place onto a high heat.
2. Warm the cream and vanilla in a separate pan.
4. Finally fold in the sieved flour. 3. Once the sugar mix has come to a dark caramel,
slowly and carefully add the warmed cream, whisking
constantly (it will boil rapidly to take care)!
5. Line ramekins with butter and cocoa flour and
pour in the mix to the weight of 100g. 4. Pull off the heat, make sure all the caramel has
dissolved, whisk in the butter, lime juice and salt.
6. Allow to rest in the fridge until needed. 5. Leave at room temperature until needed.
To make the coffee ice cream
1. In a bowl cream together the egg yolks and sugar
until pale. To finish the dessert
1. Preheat the oven to 180°C and pull the ice cream
out of the freezer to soften if needed.
2. Bring the milk, cream, coffee beans and milk
powder to the boil in a pan and pour over the yolks
and sugar whisking constantly. 2. Once the oven has reached temperature place
your fondants into the oven straight from the fridge
for 9-10mins - they should still be liquid in the centre.
3. Pour the mix back into the pan and over a low
heat take to 82°C. 3. Turn them out onto the plates and finish with a
large scoop of the ice cream and a spoon of
butterscotch - enjoy!
3. Whisk in the egg whites
4. Once temperature is reached pour through a s
ieve, cover with cling film and allow to cool.
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