Boozy chocolate fondants with rum and raisin ice-cream

Boozy chocolate fondants with rum and raisin ice-cream

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Pair surprise Christmas puddings with super-gourmet sour cream ice-cream.

The ingredient of Boozy chocolate fondants with rum and raisin ice-cream

  1. 300g 70% cocoa dark chocolate, coarsely chopped
  2. 275g unsalted butter, chopped
  3. 2 tablespoons dark rum
  4. 6 eggs
  5. 140g (2/3 cup) caster sugar
  6. 75g (1/2 cup) plain flour, sifted
  7. 85g (1/2 cup) natural almonds, toasted
  8. 215g (1 cup) caster sugar, extra
  9. 80ml (1/3 cup) water
  10. Cocoa powder, to dust
  11. 375ml (1 1/2 cups) milk
  12. 155g (3/4 cup) caster sugar
  13. 1 teaspoon vanilla bean paste
  14. 170g (1 cup) raisins
  15. 80ml (1/3 cup) dark rum
  16. 1/2 teaspoon ground cinnamon
  17. 1/4 teaspoon ground nutmeg
  18. 1 tablespoon caster sugar, extra
  19. 600g sour cream

The instruction how to make Boozy chocolate fondants with rum and raisin ice-cream

  1. To make the rum & raisin ice-cream, stir milk, sugar and vanilla bean paste in a saucepan over medium-low heat for 2-3 minutes or until the sugar dissolves. Transfer to a bowl. Set aside for 30 minutes to cool.
  2. Meanwhile, stir the raisins, rum, cinnamon, nutmeg and extra sugar in a saucepan over medium-low heat for 1-2 minutes or until the sugar dissolves. Simmer for 1-2 minutes or until the liquid is absorbed. Set aside to cool completely.
  3. Add half the sour cream to the milk mixture and whisk to combine. Whisk in remaining sour cream until smooth. Pour into a 22cm square cake pan. Cover the surface with plastic wrap. Place in the freezer for 1 hour 30 minutes or until just firm around edges. Process in a food processor until smooth. Return to pan. Cover surface with plastic wrap. Place in the freezer for 1 hour or until firm. Process until smooth. Fold in raisin mixture. Return to pan. Cover surface. Place in the freezer for 6 hours or until firm.
  4. Grease and line ten 160ml (2/3-cup) ramekins. Stir the chocolate, butter and rum in a saucepan over low heat for 5 minutes or until melted and smooth. Set aside for 20 minutes to cool.
  5. Use an electric beater to beat the eggs and sugar in a bowl for 8 minutes or until thick and pale. Fold in the chocolate mixture. Fold in the flour until just combined. Divide among the prepared ramekins. Place in the fridge for 2 hours or until firm.
  6. While the puddings are chilling, line a baking tray with baking paper. Spread over almonds. Stir extra sugar and water in a saucepan over low heat for 8-10 minutes or until sugar dissolves. Bring to a simmer. Cook, without stirring, for 20-22 minutes or until dark golden. Pour over almonds. Set aside to set. Break into shards.
  7. Preheat oven to 200u00b0C. Bake the puddings on a tray for 12-14 minutes or until just set. Cool in the ramekins for 5 minutes. Carefully turn onto plates. Dust with cocoa powder. Serve with ice-cream and toffee shards.

Nutritions of Boozy chocolate fondants with rum and raisin ice-cream

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calories: https://schema.org
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