Chipotle chocolate fondant with almond milk ice-cream

• Produce

  • 185 g Baby white figs, dried white
  • 1 tsp Chipotle chilli, dried
  • 1 Figs
  • 1 Orange

• Refrigerated

  • 425 ml Almond milk
  • 7 Egg yolk
  • 3 Eggs

• Baking & Spices

  • 155 g Castor sugar
  • 2 Cinnamon sticks
  • 50 g Cocoa
  • 150 g Dark chocolate buttons
  • 35 g Plain flour
  • 250 g Sugar
  • 1 Vanilla bean

• Nuts & Seeds

  • 80 g Almonds, roasted

• Dairy

  • 150 g Butter, unsalted
  • 250 ml Thickened cream

• Frozen

  • 1 Almond milk ice-cream

• Desserts

  • 1 Chipotle chocolate fondant

• Beer, Wine & Liquor

  • 375 ml Pedro ximenez sherry

Found on nonnascooking.com

Description

Directions

• To make the ice-cream, place the sugar and 125 ml (½ cup) of almond milk in a saucepan and stir over low heat until the sugar dissolves. Remove from the heat and set aside.  
• Using an electric mixer fitted with a whisk attachment, beat the egg yolks until thick and pale. Add warm almond milk mixture and beat on low speed until cooled.
• Whisk the cream in a separate bowl until soft peaks form. Stir in the remaining almond milk, then fold in the egg yolk mixture. Pour the mixture into a 500 ml (2 cup) capacity container and freeze for 3 hours or until firm. Allow to soften slightly before serving.
• Meanwhile, to make the poached figs, place the sherry, sugar and 250 ml (1 cup) water in a small saucepan and stir over low heat until the sugar dissolves. Add the figs, cinnamon, vanilla and orange zest and simmer for 10 minutes or until the figs are soft. Add the almonds, remove from the heat and set aside.
• To make the fondants, lightly grease six 125 ml (½ cup)-capacity dariole moulds, then dust with the cocoa, shaking away any excess.
• Place the chocolate buttons, chilli and butter in a heatproof bowl over a saucepan of just simmering water, making sure the bottom of the bowl is not touching the water. Stir occasionally until melted, then remove from the heat. Add the sherry and stir to combine, then set aside.
• Using an electric mixer, beat the eggs and egg yolks until thick and pale. With the motor running, gradually add the sugar and beat until well combined. Gently fold in the sifted flour, then stir in the chocolate mixture and mix gently. Spoon the mixture into a piping bag fitted with a 2 cm-wide nozzle. Pipe the mixture into the moulds, then cover with plastic wrap and refrigerate for 2 hours or up to 5 days.
• When ready to serve, preheat the oven to 200°C. Remove the plastic wrap, then place the moulds on a baking tray and bake for 10-12 minutes or until the fondants are firm around the edge. Remove from the oven and carefully run a knife around the edge of each mould and invert onto serving plates. Serve with a spoonful of fig compote and the almond milk ice-cream.
• Notes
• • Also known as Persian figs, baby white figs are available from Middle Eastern grocers but you can use sliced larger dried figs if unavailable. 
• • Chipotle powder is available from specialist food stores or spice merchants. If unavailable, use the same amount of pureed chipotle chillies in adobo sauce.
• Shane Delia's Moorish Spice Journey starts Thursday 15 October 2015 at 8pm on SBS and finishes 17 December 2015. Visit the Shane Delia's Moorish Spice Journey program page to catch-up on episodes online, scroll through recipes and read our interview with Shane.