Salted Caramel Fondant

AuthorTim BougetCategoryDifficultyIntermediate

“This fondant uses organic eggs from the Teign valley, flour milled in the traditional way in mid-Devon and dairy from the organic pastures of Riverford farm”.

Yields6 Servings
Prep Time26 minsCook Time10 minsTotal Time36 mins
 360 g Montezuma white chocolate
 252 g Riverford Organic Butter (Melted)
 325 g Billington’s organic sugar
 350 g Organic Orchard Farm eggs
 225 g Stoates Devon white flour
 15 g Cornish Sea Salt
1

Melt butter over low heat. Burn 175g sugar to 216C in a thick-bottomed pan.

2

Add melted butter to the burnt sugar, mix well using a whisk, turn to caramel and boil for 1 minute.

3

Separately, beat the egg and 150g sugar together. Place white chocolate in a large bowl. Pour caramel mixture over white chocolate and whisk. Add beaten eggs and fold in flour. Allow caramel mix to cool. Use a tablespoon to half-fill buttered 6x5cm soufflé moulds.

4

Cook at 190C/gas mark 5 for 10 minutes until top is just set. Leave to rest for 1 minute before turning out of moulds.

5

Serve immediately to ensure the centre is soft and runny.

Serve with honeycomb and candied lemon peel in a pot or Kilner jar

Ingredients

 360 g Montezuma white chocolate
 252 g Riverford Organic Butter (Melted)
 325 g Billington’s organic sugar
 350 g Organic Orchard Farm eggs
 225 g Stoates Devon white flour
 15 g Cornish Sea Salt

Directions

1

Melt butter over low heat. Burn 175g sugar to 216C in a thick-bottomed pan.

2

Add melted butter to the burnt sugar, mix well using a whisk, turn to caramel and boil for 1 minute.

3

Separately, beat the egg and 150g sugar together. Place white chocolate in a large bowl. Pour caramel mixture over white chocolate and whisk. Add beaten eggs and fold in flour. Allow caramel mix to cool. Use a tablespoon to half-fill buttered 6x5cm soufflé moulds.

4

Cook at 190C/gas mark 5 for 10 minutes until top is just set. Leave to rest for 1 minute before turning out of moulds.

5

Serve immediately to ensure the centre is soft and runny.

Salted Caramel Fondant
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