Gianduja Chocolate Fondant with Devonshire Ice Cream
- Devonshire Ice Cream:
- 1 1/3 cups whole milk
- 0 .8 ounces 0% fat milk powder
- 1/3 cup sugar
- 1 -ounce atomized glucose (powdered glucose)
- 3 tablespoon unsalted butter, melted
- 2 large egg yolks
- 6 .5 ounces Devonshire cream
- Chocolate Fondant:
- 1 pound (4 sticks) unsalted butter, plus extra for muffin tin
- 2/3 cup all-purpose flour
- Pinch salt
- 1 1/2 pounds dark Gianduja chocolate
- 8 large eggs
- 8 large egg yolks
- 1 cup sugar
Preheat oven to 425 degrees F.
To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
To make the chocolate fondant. Butter a muffin tin.
In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe Courtesy of Pastry Chef Sebastian of the Ritz Carlton, Philadelphia