RSY72C36


Valentine’s Day is all about indulgence, and this gooey chocolate fondant with luscious peanut butter ice cream has indulgence written all over it! Recipe from The Tea Room Gunners’ Barracks, Mosman, Sydney.

Serves: 6

Ingredients

Fondant:

225g dark cooking chocolate

225g unsalted butter

8 eggs

300g sugar

125g plain flour

Peanut butter ice cream:

600ml water

300g raw peanuts

400g sugar

12 egg yolks

400g butter

Pinch of sea salt

Method

For the fondant:

1. Whisk eggs and sugar together.


2. Melt chocolate and butter together in a bowl over simmering water.


3. Combine ingredients til smooth then sift in flour and fold in.


4. Pour mixture into greased ramekins and bake at 170C for approx 15 mins or until the top of the fondant is starting to crack.

For the ice cream:

1. Roast peanuts until golden, add to water and bring to boil.


2. Whisk sugar and eggs together.


3. Pour boiled water over eggs and sugar and cook until the mixture coats the back of a spoon and resembles a smooth custard.


4. Pour mixture over diced butter and whisk until melted, add salt, churn in an ice cream machine or pour into an ice cream container immediately when mixture is still warm.


5. Serve with fresh berries.