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Chocolate Fondant with beetroot
Chocolate Fondant with Beetroot Icecream
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
Chocolate Fondant with beetroot
Chocolate Fondant with Beetroot Icecream
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
Servings
4
Servings
4
Ingredients
  • 150gm chocolate dark70% couverture like Lindt or Callebaut
  • 125gm butter
  • 100gm caster sugar
  • 3 eggs
  • 1teaspoon vanilla extract
  • 75gm gluten free flour
  • 5gm baking powder3/4 teaspoon
  • 3tablespoons cocoafor dusting
  • 10gm butteror oil spray
Ice cream
  • 400ml coconut cream1 can
  • 4tablespoons beetroot powderroughly
  • 250ml water1 cup
  • 30gm arrowroot1 1/2 tablespoon
  • 50gm sugar1/4 cup or to taste- you can use any kind of sugar
Instructions
  1. You will need 4 dishes approximately 250 ml each. Fill to 3/4 full. Set the oven to 200 C /400 F
Pudding
  1. 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
  2. Add the sugar and vanilla and combine well.
  3. Add the eggs and beat into the chocolate till smooth. Add the flour and baking powder and mix till smooth.
  4. Grease the moulds and sprinkle with cocoa. Spread the mixture between the 4 moulds.
  5. Put the ramekins into the fridge till cold.
  6. 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
  1. 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.
  2. Churn in an icecream machine till firm and freeze till needed.
  3. Take out of the freezer and leave in the fridge at least 1/2 an hour before you need it.
  4. We put it in the middle of the table and just dig in!

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