Saturday, January 18, 2014

Golden White Chocolate Fondant with Dulce de Leche Ice Cream!

When living in a new country, you can sometimes be surprised at the ingredients you can't easily find at the supermarket.  Peanut butter, Icing sugar, whole wheat bread and the list goes on.  There is an up side for the more daring personalities.  Putting a little cultural twist into the traditional food you make can really get your creative juices going.  

My dark chocolate fondant is a pretty big success at dinner parties but I decided to give this recipe a twist.  It is amazing how common Dulce de Leche ice cream is here.  I thought white chocolate would work better with this particular type of caramel.  I am please to say the result was  a success. The recipe is simple.

 

To make this decadent treat you will need the following

100 grams of white chocolate
100 grams or about half a cup of butter
50 grams or 1/4 cup of sugar
3 eggs
3 tablespoons of flour.
Dulce de Leche ice cream or whatever type of caramel ice cream you can find.


Preheat the oven to 350 degrees Fahrenheit.

Melt the chocolate, butter and sugar into a saucepan over a low-medium heat.  Beat the three eggs together and stir into the mixture until it is completely blended.  Fold in the flour and stir until completely blended.  Pour the batter into 4 small ceramic ramekins.  Place on a baking tray that is half filled with hot water.   Bake for 7-10 minutes (depending on the oven).  The dessert is ready when the top and sides are completely baked and the center is still runny. Use a toothpick to check.



Enjoy!!

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