I'm Rich Harris and welcome back to my Simply Gourmet series where I'm showing you my kitchen
secrets to teach how to take the fear out of entertaining and take your dinner party
to the next level.
In this episode I'm showing you my decadent Salted Caramel Fondant.
Perfect for rounding off a romantic Valentines Day meal.
So the first thing we need to do is make our Salted Caramel.
In my frying pan here I've got some sugar and butter and we just need to melt these
together until it turns a nice deep caramel color.
For the full list of ingredients for this recipe check out the description box.
Right, so that's what we're looking for, it's starting to turn that deep almost mahogany
color caramel.
So now just very carefully add in some double cream, no one ever said this recipe was going
to be healthy.
So using a heat proof spatula, stir and shake the pan, being very careful because the caramel
is really hot
and then just remove from the heat and just stir gently.
Just want to bring all of that caramel together.
Once that cream is completely stirred in, just going to add a teaspoon of sea salt.
So take a jug, and just very carefully, pour
the caramel into the jug.
So I've just got an ice cube tray.
I'm just going to fill up so you get nice little individual toffees and already this
is starter to thicken up.
They do set up quite quickly, so take the tray and put it in the freezer.
So the first thing to do is to prepare the molds for the chocolate fondant.
So I've just got some little pudding molds and they have been brushed with butter after
being in the fridge.
I'm just going to give them another quick brush of butter and then over bowl, tap, and
rotate the mold so that you get a nice even coating of cocoa powder.
So those molds need to just rest in the fridge once we make our mixer, so that the butter
has a chance to set and they're going to turn out far more easily.
So now we need to start making our fondant mixer.
I've got some caster sugar
and then four large eggs.
So I just need to whisk up these eggs and sugar until they're nice and pale and fluffy.
So to the egg mixture we're going to add some melted chocolate and butter, I'm using a nice
dark bitter chocolate with at least 70 per cent cocoa solids.
Don't forget we've got that salted caramel in the center, which is going to add a nice
level of sweetness, so the rest of the fondant can be quite bitter.
So just pour the chocolate mixture in
and so just whisk this together until all of the chocolate is incorporated.
It's really important with the chocolate fondant, just like making a sponge cake, you want to
try and keep as much air in there as possible.
So what I need to do is sift in flour and cocoa powder,
just keep everything as light as we can.
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So take a spoon, and just fill the mold about half way full.
Now we add our caramel, just press them into the center, lastly top off the mold so they
are about three quarters full.
So these go straight into hot oven 200 degrees about 10 minutes.
Right, so these have had 10 minutes in the oven and I no they're now perfectly cooked
through, they've risen up, got a nice crust on them, but we now need to let them cool
and just sit for about 4 or 5 minutes they'll sink down slightly then we can turn them up.
So take a serving plate, just turn out carefully.
Take a little spoon from the biscuit
and just put it in a nice neat line, next to the fondant.
We're going to put the ice cream on top of the crumbs, and as well as adding a bit of
a crunch, it's going to stop it sliding around on the plate when you carry it to the table.
So finally finish with a scoop of vanilla ice cream.
So there we have it, my salted caramel chocolate fondant, the perfect way to wrap up a romantic
Valentine's Day meal.
If you enjoyed this recipe, hope to see you back in the kitchen again soon for another
episode of my Simply Gourmet series.