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White Chocolate & Pumpkin Fondant, White Chocolate Sauce & Vanilla Ice Cream

Desserts Food Vegetarian
Adam Church, head chef at Franks Steakhouse, Northampton
8 Servings
Ingredients
WHITE CHOCOLATE AND PUMPKIN FONDANT
Eggs 4
Egg yolks 4
White chocolate 200g
Butter 200g
Plain flour 200g
Pumpkin purée (pre made) 100g
Sugar 200g
VANILLA ICE CREAM
Full fat milk 250ml
Double cream 125ml
Egg yolks 2
Sugar 88g
Seeds of vanilla pods 2
WHITE CHOCOLATE SAUCE
Double cream 100ml
White chocolate 200g
Method
  1. WHITE CHOCOLATE AND PUMPKIN FONDANT

    - Pre heat oven to 160ºC
    - Melt the chocolate and butter in a bowl over bubbling water until creamy and smooth
    - In a separate bowl whisk the eggs and sugar until pale and fluffy, fold the chocolate mix in, add the flour and fold in the pumpkin purée
    - Butter and flour 8 moulds, fill 3/4 with the fondant batter and cook for 8 minutes
  2. VANILLA ICE CREAM

    - Bring the milk, cream and vanilla to 65ºC
    - In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Still whisking the eggs, slowly pour over the warm milk mixture, keep whisking and return to the pan and bring it to exactly 83ºC
    - Allow to chill, then churn in an ice cream machine
  3. WHITE CHOCOLATE SAUCE

    - Gently warm the cream and pour over the white chocolate, then whisk until thick and creamy
  4. TO SERVE

    - Garnish plate with a chocolate emulsion, chocolate crumb and orange gel
    - Turn out the fondant, cover with white chocolate sauce and add a scoop of vanilla ice cream