Fondant with vanilla ice cream and raspberries
Fondant is a small cake with a crispy shell and a smooth, velvety dark chocolate that melts when cut. It is served warm, which wonderfully contrasts with the cold, velvety vanilla ice cream.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 100 g vanilla ice cream
- 100 g raspberries
- 65 g sugar
- 125 g butter
- 180 g chicken eggs, whole
- 60 g chicken eggs, yolk
- 5 g Oil, rapeseed
- 125 g Chocolate, bitter
- 25 g wheat flour 450
Method of cooking:
- Add 125 grams of dark chocolate to the bowl. Chop for 10 seconds at a speed of 10 rotations. Scrape the contents to the bottom of the bowl with a spatula. Add 125 grams of butter, cut into smaller pieces, to the bowl.
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