Chocolate-violet fondant with crème fraîche ice-cream


You'll need

140 gm dark chocolate (70% cocoa solids), finely chopped 120 gm butter, coarsely chopped 4 egg yolks 200 gm caster sugar 100 gm (2/3 cup) plain flour, sieved   Crème fraîche ice-cream 400 ml pouring cream 200 ml milk 1 vanilla bean, split and seeds scraped 6 egg yolks 150 gm caster sugar 250 gm crème fraîche 30 gm crystallised violets, coarsely crumbled (optional)   Chocolate-violet ganache 50 ml pouring cream 100 gm dark chocolate (70% cocoa solids), finely chopped 30 ml violet liqueur (see note) 20 gm crystallised violets, coarsely crumbled

Method

  • 01
  • For crème fraîche ice-cream, combine cream, milk and vanilla bean and seeds in a saucepan over medium heat and bring to the simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), add cream mixture, whisking continuously to combine. Return mixture to pan, stir continuously over low heat until mixture coats the back of a wooden spoon thickly (4-5 minutes). Do not boil. Remove from heat, add crème fraîche, whisk until smooth, then strain through a fine sieve into a bowl placed over ice and cool. Freeze in an ice-cream machine according to manufacturer’s instructions, then stir through crystallised violets. Transfer to a container and freeze until required. Makes about 1 litre.
  • 02
  • For chocolate-violet ganache, bring cream to the simmer in a small saucepan, add chocolate and liqueur, remove from heat and stir until smooth. Cool slightly, stir in violets and refrigerate until set, then roll into eight balls and refrigerate until required.
  • 03
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth, then remove from heat and set aside. Whisk yolks and sugar in a heatproof bowl over simmering water until thick and pale (6-7 minutes). Fold in chocolate mixture, then flour, and refrigerate until firm (3-4 hours).
  • 04
  • Preheat oven to 180C. Half-fill eight buttered and sugared 165ml metal dariole moulds with chocolate mixture. Push a ganache ball into centre of each, then top up with more chocolate mixture, filling to 5mm below rim, smoothing tops. Bake until slightly risen and just firm to touch (7-8 minutes), stand for 5 minutes then turn onto serving plates. Dust with cocoa and serve hot with crème fraîche ice-cream and extra crystallised violets.

Note Violet liqueur is available from Spirits of France and select liquor shops. Crystallised violets are available from The Essential Ingredient and select cake decorating shops.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Featured in

Jul 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool