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   DISH FACTS

Yield

4 people

Cook TIME

20 minutes

prep Time

25 minutes

Total time

45 minutes

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Flour

Sugar

Eggs

INGREDIENTS

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Sea Salt

Butter

Cream

Mascarpone

Mango

Coconut

MAKING THE CARAMEL

 Once the sugar has turned to caramel and has reached a dark amber colour add the sea salt. Immediately stir in the butter being very careful not to burn yourself.

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MAKING THE FONDANT BATTER

Add the sifted flour and beaten eggs to the caramel and mix well with a whisk. Pour the fondant batter into a jug and fill up the ramekins

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BAKING THE CARAMEL FONDANT

Cook the caramel fondant at 180°C (375°F) for 16 minutes for a molten centre. Remove the ramekins from the oven and place on a cool kitchen surface before serving them.

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READY TO SERVE

Sprinkle the caramel fondant with icing sugar and then place on a dessert plate. Decorate with the mango cubes and add a spoon of the mascarpone. Garnish with mint leaves (optional) and the caramel decoration.

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