Chocolate fondant with salted caramel and Bondi Chai foam
An Ivan Haynes recipe (contact Ivan on: email@example.com)
- 200gm dark chocolate (70%)
- 200gm chopped butter
- 4 eggs
- 4 egg yolks
- 100gm castor sugar
- 150 gm plain flour
- 100gm butter
- 100gm cocoa powder
- 'Preheat oven to 180, place a small square of grease proof paper in the bottom of the ramekins and grease with butter and cocoa, place on baking tray.
- Melt the chocolate and butter over a Bain maree, in a mixer combine eggs. Egg yolks and sugar and make a cold sabayon. Fold chocolate and sabayon together then fold in the flour. Pour mixture into ramekins and refrigerate until needed.
- Bake at 180 for 8-10 mins until it is set on the outside and still gooey on the inside.
- 200 ml double cream
- 25ml glucose
- 15gm dark brown sugar
- 60gm castor sugar
- Maldon sea salt
- Juice of half a lime
- Bring brown sugar, glucose and cream slowly to the boil in a saucepan, in a separate saucepan make a dry caramel with the castor sugar until light brown.
- Add the cream mixture and cook until it reaches 102 C then remove from the heat and add the lime juice and salt and mix to combine.
- Freeze mixture.
Bondi Chai foam
- 100ml milk
- 75ml double cream
- 1 tbsp Club Cinnamon Bondi Chai
- .5 gram soy lecithin
- Heat milk and cream until just about to boil, add Bondi Chai and lecithin and combine with an Emerson blender.
- Allow to sit for 5 mins, foam the mix with an Emerson blender add on to the plate around the fondant.
To plate up…
Place the cooked fondant in the middle of a dinner bowl and place a small ball of the slated caramel on top of that, drizzle the Bondi Chai foam around the fondant making sure there is a lot of foam and just a little of the liquor. Dress the plate with some lavender flowers and pistachio nuts.