Hot chocolate fondant and Laphroaig ice cream

Serves: 4

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Prep Time: 80

Prep time includes 20 mins to prepare fondant and one hour for ice cream - so use ready-made ice cream if you like. For the ice cream you need...

• 250ml milk
• 250ml cream
• 1 vanilla pod
• 6 yolks
• 125g sugar
• 50ml Laphroaig

For the fondant

• 150g bitter chocolate (70% cocoa)
• 150g butter (plus a little extra for brushing)
• 3 eggs whole
• 3 egg yolks
• 200g sugar
• 75g soft flour
• cocoa powder, for dusting

Method

1. Make the ice cream in advance. First, boil the milk and cream with the vanilla pod and set aside. Whisk together the yolks and sugar until pale and fluffy, then slowly pour the liquid into the eggs, continuing to whisk. Return to the pan and cook on the stove until just below boiling.
2. Pass through a sieve onto an ice bath (fill a large bowl with ice cubes and then rest another bowl inside) and add the Laphroaig. Place in an icecream maker to churn and freeze, according to the manufacturer’s instructions.
3. To make the fondant, melt the chocolate and butter, then leave to cool. Whisk the eggs, yolks and sugar, then add the flour.
4. Brush 4 ramekins with melted butter and dust with cocoa. Fold the cooled, melted chocolate into the flour and egg mixture, then pour into the ramekins.
5. Cook at 170°C (fan oven 150°C), gas mark 3 for 12 minutes. After 6 minutes, rotate the ramekins and cook for a further 6 minutes. Serve with ice cream on the side.

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