Chocolate fondant with mixed berry compote, salted caramel ice cream

Method

1. Method  

2. First, prepare your pudding moulds. Brush melted butter all over the inside using upward strokes. Chill the moulds, then repeat with more melted butter. Add a spoonful of cocoa powder, tip to coat, and tap out the excess. Repeat for all moulds. 

3. Place a bowl over a pan of barely simmering water and slowly melt the dark chocolate and butter together. Remove from heat and stir until smooth. Let cool slightly. 

4. In a separate bowl, whisk the eggs and egg yolks with the golden caster sugar until thick and pale. Sift in the plain flour and beat together. 

5. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until fully combined into a loose cake batter. 

6. Transfer the fondant batter into a jug and evenly divide between the prepared moulds. Chill for at least 20 minutes or overnight. 

7. Preheat the oven to 200 degrees (fan 180 degrees). Place the moulds on a baking tray and bake for 10–12 minutes until the tops form a crust and begin to pull away from the sides. Let sit for one minute. 

8. Loosen the fondants by gently moving the tops to release them from the sides. Tip each fondant slightly on to your hand to check it’s free, then return to the mould for plating. 

9. Cut the strawberries and blackberries in half. Place in a bowl with the blueberries and dust with icing sugar to make the compote. 

10. Place a fondant in the centre of each plate. Using a spoon dipped in hot water, scoop a quenelle of salted vanilla ice cream. 

11. Carefully place the ice cream on top of the fondant and serve immediately with the berry compote on the side.