Warm Chocolate Fondant, Banana Cake & Galliano Ice Cream

Cocoa beans are very rich in antioxidants, especially flavonoids which help to absorb damaging free radicals. There is much evidence to suggest that chocolate is an aphrodisiac and mood enhancer due to the fact that it raises serotonin levels and releases endorphins.

Serves 4

Ingredients for Warm Chocolate Fondant

115g 70% bitter chocolate

112g unsalted butter

60g plain flour, sieved

100g egg whites

85g caster sugar.

Ingredients for Caramel Mousse

97g caster sugar

55g double cream, warmed

2 leaves gelatine

45g egg yolks

250g double cream, lightly whipped.

Ingredients for Banana & Galliano Ice Cream

250g plain vanilla ice cream base (see basic recipe)

250g banana purée

30g crème de banane

20g lime juice

To on each item to see the basic recipe: Banana Cake, Brandy Snap, and Honeycomb.

Preparation

The fondants are relatively easy. Melt the chocolate and butter in a bain-marie, then whisk in the flour, making sure the mixture is smooth. Make a meringue using the egg whites and sugar, being careful not to overwhip the whites. Gently fold the meringue into the chocolate mixture. Pour into well-greased rings and place in the refrigerator until required.

To make the caramel mousse, put 62g caster sugar in a pan and make a dark caramel. Remove from the heat and slowly add the cream – be very careful! Return to a gentle heat and warm until the caramel and cream are completely smooth, then allow to cool. Soak the gelatine in cold water for 15 minutes and strain well. Make an anglaise using the yolks, the remaining sugar and the caramel liquid. Add the gelatine, whisk well and strain through a fine sieve. Cool over ice until the mixture thickens, then fold in the whipped cream.

Banana ice cream is simple. Combine all the ingredients together and blend in a Thermomix or food blender for 3 minutes. Pass through a fine sieve into a Pacojet container, freeze to -21C for 12 hours and blitz as normalm or churn in a conventional ice cream machine and use as required.

All other basics can be made on the day you wish to serve them.

To cook the fondants, place in a pre-heated oven at 175C for 8 minutes. Remove from the oven and allow to rest for 1 minute. Unmould and serve.

Alan’s Advice

There are a lot of components to this ‘restaurant dish’. Just the fondant and caramel mousse can be stunning for a simple dessert.