Peanut Butter Fondants With Cheat's Banana Ice Cream
Indulge in this decadent and irresistible dessert that combines the gooey richness of a peanut butter fondant with a creamy banana crème fraîche ice cream. The warm, oozing fondant pairs perfectly with the cool and luscious ice cream, creating a delightful contrast in textures and flavors. Each bite is a harmonious symphony of sweet, nutty, and chocolaty goodness that will surely satisfy your dessert cravings. Treat yourself to this heavenly dessert that is guaranteed to impress your taste buds and leave you craving more!
— Constant Cookbook
Ingredients
- 40g/1½oz butter
- 65g/2¼oz smooth peanut butter
- 45g/1¾oz good-quality dark chocolate
- 100g/3½oz caster sugar
- 2 medium free-range eggs
- 35g/1¼oz plain flour
- 4 frozen peeled bananas
- 100g/3½oz crème fraîche
- 75g/2¾oz toasted peanuts
Instructions
- Preheat the oven to 180C/160C Fan/Gas Mark 4.
- Melt the butter, peanut butter and chocolate in a medium saucepan. Remove from the heat and whisk in the sugar, eggs and flour.
- Transfer the mixture to a bowl and leave to cool. Place in the fridge to rest for 10 minutes.
- Meanwhile, line 4 silver rings (7cm/2¾in diameter and 5cm/2in deep) with baking paper and place on a lined baking tray.
- Pour the fondant mixture into a large piping bag and pipe the mixture into the rings (alternatively spoon in). Bake for 8-10 minutes.
- Meanwhile, for the ice cream, put the bananas in a blender and blitz until smooth. Add the crème fraîche and blend until smooth.
- Carefully transfer the fondants to serving plates using a spatula, then remove the rings and paper. Serve with a good dollop of the ice cream alongside and scatter over the toasted peanuts.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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