Chocolate Fondant with Gorgonzola Ice Cream
Baking and Desserts • French
Description
Chocolate fondant with gorgonzola ice cream
Ingredients
- Butter 20 oz
- Sugar 20 oz
- Chicken Egg 8 pieces
- Wheat Flour 5 oz
- Liquid dark chocolate 15 oz
- 3.2% Milk 10 fl oz
- 33% Cream 15 fl oz
- Goat cheese 5 oz
- Whole egg 8 pieces
Step-by-Step Guide
Step 1
For the ice cream, combine the cream and milk and bring to a boil. Allow to cool slightly, then add the Gorgonzola and blend until smooth. Whisk the egg yolks with 200 grams of sugar. Gradually pour this mixture into the milk and cream mixture, stirring until well combined.
Step 2
Cool to room temperature, pour into the ice cream maker, and wait until ready.
Step 3
For the fondant, beat the eggs with a mixer together with 400 grams of sugar until a white, creamy mixture forms. While continuing to beat at medium speed, add room temperature butter and melted chocolate. Gently fold in the flour using a spatula.
Step 4
Distribute the mixture into ten high pastry rings with a diameter of 5–7 cm or into baking molds. Bake for 12–15 minutes at 355°F.
Step 5
The fondant should be served hot, while the ice cream should be cold.
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