Chocolate orange fondants with Christmas-mess ice cream
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- Luke Dale-Roberts
- 4
- Easy
- 15 minutes, plus overnight drying
- 10–12 minutes
- Woolworths Coffee Pinotage 2012 (Diemersfontein)
Ingredients
- 1 pack of 4 Ready-made Chocolate Orange Fondants
- 1 litre Christmas-mess ice cream
- Fresh blueberries, for serving
- For the meringue shards:
- 5 free-range egg whites
- 240 g icing sugar
Cooking Instructions
Preheat the oven to 190°C.
Cook the fondants for 10 to 12 minutes according to package instructions. Serve with a large scoop of Christmas-mess ice cream, fresh blueberries and meringue shards.
To make the meringue shards, grease a baking tray. Whisk the egg whites until soft peaks form then gradually add the icing sugar beating all the while, until glossy.
Spread the meringue on the tray and dry out in a 50°C oven overnight. Break into shards.
Cook's note: This recipe was created exclusively for Woolworths by Luke Dale-Roberts. Buy the Ready-made Chocolate Orange Fondants from selected Woolworths stores from 10 - 23 December 2012.
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