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
Ingredients
- 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
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!