Chocolate Fondant with Beetroot Icecream

Name: Chocolate Fondant with Beetroot Icecream
Yield: 4 serving
Ingredients: 150 gm chocolate dark; 125 gm butter; 100 gm caster sugar; 3 eggs; 1 teaspoon vanilla extract; 75 gm gluten free flour; 5 gm baking powder; 3 tablespoons cocoa; 10 gm butter; 400 ml coconut cream; 4 tablespoons Beetroot powder; 250 ml water; 30 gm arrowroot; 50 gm sugar

User Reviews

5.0

9 reviews

Excellent

Servings
4
Course
Dessert

Chocolate Fondant with Beetroot Icecream

Iris Warren

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Make sure these puddings are very cold when you put them in the oven. It is a good idea to practise at least once before you make it for a special occasion. This is gluten free and the ice cream is vegan

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Ingredients

Servings

150 gm chocolate dark 70% couverture like Lindt or Callebaut
125 gm butter
100 gm caster sugar
3 eggs
1 teaspoon vanilla extract
75 gm gluten free flour
5 gm baking powder 3/4 teaspoon
3 tablespoons cocoa for dusting
10 gm butter or oil spray

Ice cream

400 ml coconut cream 1 can
4 tablespoons Beetroot powder roughly
250 ml water 1 cup
30 gm arrowroot 1 1/2 tablespoon
50 gm sugar 1/4 cup or to taste- you can use any kind of sugar

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Instructions

You will need 4 dishes approximately 250 ml each. Fill to 3/4 full. Set the oven to 200 C /400 F

Pudding

In a bowl big enough to hold all of the ingredients, melt the butter and chocolate in the microwave or over a double boiler. Cool a little
Add the sugar and vanilla and combine well.
Add the eggs and beat into the chocolate till smooth. Add the flour and baking powder and mix till smooth.
Grease the moulds and sprinkle with cocoa. Spread the mixture between the 4 moulds.
Put the ramekins into the fridge till cold.
Set the timer to 14 minutes. Bake the puddings for this time and remove immediately. Stand for only a few minutes then run a knife carefully around the outside of the pudding and turn out.

Beetroot Coconut Ice cream- make this a day ahead

Mix the tapioca powder with a small amount of the water to dissolve. Mix the beetroot powder with the rest of the water to dissolve. Add all of the ingredients ( Tapioca, sugar, beetroot water, coconut ) to a pot and stir till just thickened . Strain and cool in the refrigerator.
Churn in an icecream machine till firm and freeze till needed.
Take out of the freezer and leave in the fridge at least 1/2 an hour before you need it.
We put it in the middle of the table and just dig in!