Boozy Chocolate Fondants With Rum And Raisin Ice Cream

Pair surprise Christmas puddings with super-gourmet sour cream ice-cream.

The ingredient of Boozy Chocolate Fondants With Rum And Raisin Ice Cream

• 300g 70 cocoa dark chocolate coarsely chopped
• 275g unsalted butter chopped
• 2 tablespoons dark rum
• 6 eggs
• 140g 2 3 cup caster sugar
• 75g 1 2 cup plain flour sifted
• 85g 1 2 cup natural almonds toasted
• 215g 1 cup caster sugar extra
• 80ml 1 3 cup water
• cocoa powder to dust
• 375ml 1 1 2 cups milk
• 155g 3 4 cup caster sugar
• 1 teaspoon vanilla bean paste
• 170g 1 cup raisins
• 80ml 1 3 cup dark rum
• 1 2 teaspoon ground cinnamon
• 1 4 teaspoon ground nutmeg
• 1 tablespoon caster sugar extra
• 600g sour cream

The Instruction of boozy chocolate fondants with rum and raisin ice cream

• to make the rum raisin ice cream stir milk sugar and vanilla bean paste in a saucepan over medium low heat for 2 3 minutes or until the sugar dissolves transfer to a bowl set aside for 30 minutes to cool
• meanwhile stir the raisins rum cinnamon nutmeg and extra sugar in a saucepan over medium low heat for 1 2 minutes or until the sugar dissolves simmer for 1 2 minutes or until the liquid is absorbed set aside to cool completely
• add half the sour cream to the milk mixture and whisk to combine whisk in remaining sour cream until smooth pour into a 22cm square cake pan cover the surface with plastic wrap place in the freezer for 1 hour 30 minutes or until just firm around edges process in a food processor until smooth return to pan cover surface with plastic wrap place in the freezer for 1 hour or until firm process until smooth fold in raisin mixture return to pan cover surface place in the freezer for 6 hours or until firm
• grease and line ten 160ml 2 3 cup ramekins stir the chocolate butter and rum in a saucepan over low heat for 5 minutes or until melted and smooth set aside for 20 minutes to cool
• use an electric beater to beat the eggs and sugar in a bowl for 8 minutes or until thick and pale fold in the chocolate mixture fold in the flour until just combined divide among the prepared ramekins place in the fridge for 2 hours or until firm
• while the puddings are chilling line a baking tray with baking paper spread over almonds stir extra sugar and water in a saucepan over low heat for 8 10 minutes or until sugar dissolves bring to a simmer cook without stirring for 20 22 minutes or until dark golden pour over almonds set aside to set break into shards
• preheat oven to 200u00b0c bake the puddings on a tray for 12 14 minutes or until just set cool in the ramekins for 5 minutes carefully turn onto plates dust with cocoa powder serve with ice cream and toffee shards

Nutritions of Boozy Chocolate Fondants With Rum And Raisin Ice Cream

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