Ingredients
70ml double cream
40ml orange blossom water (or tap)
70ml whole milk
30g agave syrup
25g cocoa chocolate (70%)
20g cocoa powder (100%)
For the chocolate fondant
340g dark chocolate 70% cocoa solids
250ml whipping cream (heavy)
50g agave syrup
60g cubed unsalted butter
For the banana and yoghurt ice cream
250g very ripe bananas
100ml cream
80g sugar
1 tsp vanilla extract
440g Greek style yoghurt
Method
Make the soft centres by warming the cream, water, milk and agave syrup in a pan.
Pour this over the chocolate and cocoa powder and stir until all is combined.
Add to a container so that the liquid is at least 1cm deep. Cover and freeze until solid.
For the ice cream, dissolve the sugar into the cream. Add the remaining ingredients and place in an ice cream maker. Once frozen, cut into six cubes.
For the main fondant mixture
Warm the cream and agave until dissolved and warm. Pour over the chocolate and stir until all the chocolate has melted.
Keep stirring as you add the butter until it melts too. Half fill all of your rings. Let these set in the fridge for 20 minutes. Add the frozen liquid centres and cover with the remaining fondant mixture.
Smooth over the tops. Place in the fridge for a couple of hours.
This will let the fondant mixture harden slightly and the liquid centres melt.
Warm some raspberry jam. For a perfectly smooth red smear, sieve the jam.
Place the fondant on top adorned with a scoop of the ice cream and serve.
Stephen Borg Saydon is the Executive sous chef, The Westin Dragonara Resort, St Julian’s.