Peanut butter fondants with cheat's banana ice cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
How can you make a chocolate fondant even better? Add peanut butter, that’s how. Monica Galetti’s fondants are surprisingly easy to make and fabulously indulgent. Serve with cheat’s banana ice cream for a dessert that is bound to impress. Equipment and preparation: For this recipe you will need a piping bag and 4 silver cooking rings (7cm/2¾in diameter and 5cm/2in deep).
Method
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Preheat the oven to 180C/160C Fan/Gas Mark 4.
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Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.
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Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.
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Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.
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Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.
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Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth.
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Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.
Ingredients
For the fondants
- 40g/1½oz butter
- 65g/2¼oz smooth peanut butter
- 45g/1¾oz good-quality dark chocolate, minimum 65% cocoa solids
- 100g/3½oz caster sugar
- 2 medium free-range eggs
- 35g/1¼oz plain flour
For the banana ice cream
- 4 bananas, peeled, chopped and frozen
- 100g/3½oz crème fraîche
To serve
- 75g/2¾oz toasted peanuts, chopped
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