- 3 Whole eggs plus three yolks
- 150g Butter
- 85g Sugar
- 150g Chocolate
- 200g Flour
Thyme Ice Cream
- 2 bunches of Thyme
- 250ml Milk
- 250ml Cream
- 6 Egg yolks
- 150g Sugar.
Method – Fondant:
1 -Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.
2-Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined.
3- Add the egg yolks and whole eggs and beat well.
4- Fold in the flour.
5- Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.
6- Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 9 minutes.
7- Allow to rest for a minute or two, then turn out onto individual serving plates.
Method – Thyme Ice Cream:
1 -Pour the Milk, Cream, two bunches of thyme, Sugar into a pan together and bring to the boil.
2- Beat 6 egg yolks and once the milk/cream mixture is boiling, pour the mixture into the beaten eggs.
3- Return to heat and once you bring it back to 84 degrees Celsius, pour into a tub and freeze for 24 hours.