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Chocolate fondant puddings with macadamia ice cream and macadamia praline
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Prep Time:
90 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Decadent fondant pudding with gooey chocolate center, served with creamy macadamia ice cream and crispy praline.
Ingredients:
  • 250.00 ml toasted macadamia nuts, finely chopped
  • 252.50 gm thickened cream
  • 257.50 gm milk
  • 4 egg yolks
  • 107.50 gm caster sugar
  • 125.00 ml toasted macadamia nuts, extra
  • 112.50 gm sugar
  • 150g 70% dark baking chocolate
  • 150g butter, chopped
  • 3 eggs
  • 53.75 gm caster sugar, extra
  • 62.50 ml plain flour
  • 200g 70% dark baking chocolate
Instructions:
  • Make the ice cream: In a saucepan, gently heat chopped macadamia nuts, cream, and milk until boiling, then let it infuse for 30 minutes. Reheat to boiling, strain, and remove macadamia nuts.
  • In a bowl, whisk together the egg yolks and sugar until pale and light. Slowly pour in the cream and milk mixture while continuing to whisk. Pour the mixture into a saucepan and gently cook, stirring, for 5 minutes until it slightly thickens and coats the back of a spoon. Strain, cool, and chill before churning in an ice cream maker as per the instructions. Transfer to a loaf pan, cover, and freeze.
  • To make the praline, evenly scatter the additional nuts on a baking sheet lined with parchment paper. Combine sugar and water in a saucepan, cooking until sugar dissolves. Let it boil undisturbed until golden in color. Remove from heat and pour over the nuts. Allow it to cool before pulsing in a food processor until finely ground. Store in an airtight container until needed.
  • Create a luxurious fondant by gently melting dark chocolate and butter in a bowl over simmering water. Stir until velvety smooth and allow to cool slightly.
  • Using an electric mixer, whisk the eggs and additional sugar until they are light and fluffy. Gently mix in the chocolate mixture, followed by the sifted flour.
  • Transfer the mixture into 6 greased and cocoa-dusted 1/2 cup ramekins. Bake in a preheated 200oC oven for 15 minutes or until cooked to your liking. Unmold and serve promptly with ice cream, praline, and a chocolate garnish.
  • Temper the rich dark chocolate for exquisite curled triangles.
  • Spread a generous amount of chocolate onto a sheet of acetate to create a 20cm x 10cm rectangle. Once it's almost set, quickly trim the edges and then make a deep diagonal cut through the center to form 2 triangles.
  • Shape the triangle into a round form, using sticky tape to seal the edges. Let it set at room temperature, then chill in the fridge for 30 minutes. Remove the tape and acetate carefully. Repeat for a total of 10 rounds. Keep stored in an air-tight container until ready to use.

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