As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.
Dessert course Chocolate fondant
Ingredients
50g soft butter for melting
Cocoa powder for dusting
200g good quality dark chocolate chopped into small pieces
200g butter in small pieces
4 eggs
4 yolks
200g plain flour
Method
- Place a pan of water on the stove half full with water
- Get a bowl that fits nicely on top but not touching the water directly
- Place chocolate and butter in bowl and allow to completely melt
- In a mixing bowl add sugar and eggs and whisk until light in colour
- Once the chocolate has cooled slightly mix egg mixture and chocolate together and whisk until combined
- Sieve the flour and fold into remaining mix
- Take your soft butter and brush onto your moulds
- Then dust in cocoa powder and bang on the side to release the extra cocoa powder
- Bake at 180 degrees over for about 8-10 minutes
- Take your figs and cut in half, put on a baking tray and cover with honey and bake for 10 minutes
Complete ingredients list
50g soft butter for melting
Cocoa powder for dusting
200g good quality dark chocolate chopped into small pieces
200g butter in small pieces
4 eggs
4 yolks
200g plain flour
4 figs
10g of cocoa nibs
1 tub of good quality ice cream
Salted Marcona almonds