Chocolate Fondant with Gorgonzola Ice Cream
15 servings
90 minutes
Chocolate fondant with gorgonzola ice cream is an exquisite blend of French culinary elegance and bold flavor combinations. The delicate and airy chocolate fondant with a crispy crust hides a warm, gooey dark chocolate center inside. It is served with unusual gorgonzola ice cream—savory, creamy, with a hint of noble mold aroma. This dessert surprises with its contrast: the hot fondant and cold ice cream create a play of textures and flavors. It is perfect for romantic dinners and festive events, showcasing gastronomic sophistication. Historically, chocolate fondant originated as a mistake—a undercooked cake that turned out to be incredibly delicious. Today it has become a classic, and its combination with unusual ingredients like gorgonzola proves that cooking is an art without borders.
1
Combine cream and milk for ice cream and bring to a boil. Let it cool slightly, add gorgonzola, and blend until smooth. Whisk the yolks with 200 grams of sugar. Gradually pour into the milk-cream mixture. Mix until homogeneous.
- Cream 33%: 400 ml
- Milk 3.2%: 300 ml
- Gorgonzola cheese: 150 g
- Egg yolk: 8 pieces
- Sugar: 600 g
2
Cool to room temperature, place in the ice cream maker, and wait until ready.
3
For the fondant, beat the eggs with 400 grams of sugar until a white creamy mass forms. Continuing to beat at medium speed, add room temperature butter and melted chocolate. Gently fold in the flour with a spatula.
- Chicken egg: 8 pieces
- Sugar: 600 g
- Butter: 600 g
- Dark chocolate: 400 g
- Wheat flour: 150 g
4
Distribute the mass into ten high culinary rings with a diameter of 5–7 cm or into baking molds. Bake for 12–15 minutes at 180 degrees.
5
The fondant should be served hot, while the ice cream should be cold.