Ingredients 4 servings
Chocolate fondant:
- Dark Chocolate: 75 g
- Butter, room temperature: 75 g
- Powdered sugar: ½ dl
- Egg: 2
- Yolk: 1
- Flour: 2 tablespoons
Frozen Yogurt:
- vanilla beans: ½
- Milk: 2½ dl
- Powdered sugar
- Egg yolks: 2
- Vanilla yogurt: 2½ dl
Raspberry sauce:
- Raspberries: 2 dl
- Icing sugar: 2 tablespoons
How to prepare
- Frozen Yogurt:
- Start with the ice cream. Divide the vanilla bar. Boil the milk with the vanilla bar. Pull the saucepan off the plate and allow to cool. Whisk egg yolks and sugar fluffy. Mix the egg mixture with the milk in the saucepan and heat while whisking to 82 °. Let the batter cool and stir in the yogurt. Run the batter in ice cream machine.
- Store the ice cream in the freezer before serving.
raspberry sauce: - Boil raspberries and icing sugar in a saucepan. Pass the cores through a fine mesh strainer. Let cool.
Chocolate fondant: - Set oven to 200 °. Melt the chocolate in a micro or over water bath, allow to cool. Beat butter and sugar porous. Add the eggs one at a time and last the egg yolk. Aim the flour and stir in the chocolate. Lubricate and grind portion molds and click down batter. Bake in the middle of the oven for about 8 min.
- Serve the fondant directly from the oven with a ball of ice cream, raspberry sauce, raspberry and some mint leaves.
