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Mascarpone

Peanut butter chocolate fondant with salted caramel ice-cream


You'll need

250 gm dark chocolate (55% cocoa solids), coarsely chopped 130 gm crunchy peanut butter 20 gm butter, coarsely chopped 6 eggs, at room temperature, separated 200 gm caster sugar 100 gm plain flour, sieved   Salted caramel ice-cream 150 gm caster sugar 6 egg yolks 50 gm butter, coarsely chopped 350 ml pouring cream 150 ml milk

Method

  • 01
  • For salted caramel ice-cream, combine 100gm sugar and 50ml water in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), brush sides of pan with a wet pastry brush, then cook until deep caramel (8-10 minutes). Meanwhile, whisk yolks and remaining sugar until well combined, set aside. Add butter and 1 tsp salt to caramel (be careful as it may spit), stir until combined, then add cream and milk and stir until well combined. Add caramel to yolk mixture in a thin steady stream, whisking continuously until incorporated. Return mixture to a clean saucepan and stir over medium heat until mixture coats the back of a wooden spoon thickly or reaches 82C on a sugar thermometer (5-7 minutes). Strain through a fine sieve into a large bowl over ice, cool to room temperature, then refrigerate, stirring occasionally until cold. Churn in an ice-cream machine according to manufacturer’s instructions and freeze until firm (2-3 hours). Makes about 1 litre.
  • 02
  • Preheat oven to 150C fan-forced. Melt chocolate, peanut butter and butter in a heatproof bowl over simmering water, then stir until smooth (3-5 minutes). Remove from heat, cool slightly, stir in yolks and set aside.
  • 03
  • Whisk eggwhites until soft peaks form(2-3 minutes), then with motor running gradually add sugar and whisk until stiff and glossy. Fold into chocolate mixture in batches, then fold in flour and divide between ten 250ml-capacity buttered and sugar-dusted ramekins. Refrigerate to rest (1 hour), then bake until edges are just set and centres are still soft (6-7 minutes). Serve with salted caramel ice-cream.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

“A recent celebration took me to Adelaide’s Sparrow Kitchen and Bar. I tried their peanut butter chocolate fondant with salted caramel ice-cream and slid into heaven. I’ve been going ever since to sample this incredible dessert. Would you request this recipe for me?”
Megan Vu, Adelaide, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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