Nut spread fondant with blackcurrant gelato
30-60 Min
500+ Kcal

I am Alexander, a native of Samtskhe-Javakheti, the pastry chef of the inclusive and barrier-free cafe "Sweet Heart".
Our cafe is different because our main goal is to train people with disabilities and help them find employment. “The best  thing in the pastry business  is that there are so many options and opportunities. When you make a dessert, you have to put your whole heart into it and it's bound to turn out delicious, as long as you remember to switch on the oven timer!”

300 300 gr. chocolate nut spread
60 60 gr. unsalted butter (82%)
3 3 piece eggs
140 140 gr. top-grade flour
10 10 gr. cocoa powder
5 5 gr. baking powder
100 100 gr. dark chocolate drops
60 60 gr. blackcurrant
gelato mixture:
4 4 piece egg yolks
110 110 gr. sugar
5 5 gr. vanilla sugar
450 450 gr. heavy cream (35%)
100 100 gr. blackcurrants
10 10 gr. black rum
step 1
weigh all the ingredients in advance. Place the egg in the mixer bowl and beat well until white.
step 2
In a separate bowl, melt the butter and add it to the egg mixture. Then add the dry ingredients - flour, vanilla, baking powder sifted in advance!
step 3
Pour into the desired molds. I chose a round mold with a diameter of 8 cm. Bake at 200°C for 15 minutes.
step 4
Gelato mixture: add the egg yolks, sugar, vanilla and black rum in a bowl, beat well.
step 5
Then add the heavy cream and blackcurrants, cook on the cooker at a low temperature until slightly thickened. Then transfer to a container and let rest for 40 minutes, and finally store in the freezer overnight!

How To Serve

Decorate on serving dish with cocoa powder, rice chips, dried raspberry powder Enjoy!