Hearty meals keep the cold at bay and offer some comfort. This winter, the team at Granny Mouse Country House & Spa share two dishes with Sunday World readers that carry with them just a little of the magic of the KwaZulu-Natal Midlands. A fortnight ago, we published the recipe for one of those two dishes, the slow-cooked pork belly with apple and sage jus, served with creamy Parmesan polenta.
This week, we are sharing the second, a warm and decadent dessert that promises to bring warmth on the coldest days.
Caramel Brandy Fondant, served with vanilla bean ice cream & salted caramel drizzle (serves 6)
Prep: 20 minutes (plus 1 hour chilling) | Cook: 12 minutes
Ingredients:
For the Fondant:
- 180g good quality dark chocolate (70%), roughly chopped
- 150g unsalted butter, plus
extra for greasing
- 4 large eggs
- 4 large egg yolks
- 160g soft brown sugar
- 60ml South African brandy (KWV or equivalent)
- 1 tsp vanilla extract
- 1 pinch of sea salt
- 60g cake flour, sifted, plus extra for dusting
For the Brandy Caramel Sauce:
- 200g caster sugar
- 150ml fresh cream
- 40g unsalted butter
- 30ml South African brandy
- Flaked sea salt, to finish
To Serve:
- 6 generous scoops of good vanilla bean ice cream
Method: Prepare the moulds: Generously butter 6 individual ramekins or dariole moulds, then dust with flour, tapping out any excess. Place on a baking tray and refrigerate while you prepare the batter. This step is non-negotiable; it is what ensures a clean, confident turn-out when the time comes.
Melt Chocolate & Butter: Place the chocolate and butter in a heatproof bowl set over a pot of barely simmering water, ensuring the bowl does not touch the water. Stir gently until completely melted and glossy. Remove from heat and allow to cool slightly for 5 minutes.
Whisk Eggs & Sugar: In a large bowl, whisk together the eggs, egg yolks and soft brown sugar until the mixture is pale, thick and has roughly doubled in volume, about 4 minutes with an electric whisk. The aeration is what gives the fondant its
delicate outer shell.
Combine & Add Brandy: Pour the cooled chocolate mixture into the egg mixture and fold gently with a spatula until just combined. Add the brandy, vanilla extract and sea salt and fold again. Finally, sift in the cake flour and fold until no streaks of flour remain. Do not overmix.
Fill & Chill: Divide the batter evenly between the prepared moulds, filling each to about three-quarters full. Cover with cling wrap and refrigerate for a minimum of 1 hour, or up to
24 hours ahead.
Make the Brandy Caramel Sauce: Place the caster sugar in a heavy-based saucepan over medium heat. Without stirring, allow the sugar to melt and turn a deep amber caramel. This will take 8 to 10 minutes. Watch it carefully; the line between perfect caramel and burnt is a matter of seconds. Remove from heat, then carefully pour in the cream. It will bubble vigorously. Stir in the butter and brandy and return briefly to a low heat, stirring until smooth and glossy. Season with a pinch of flaked sea salt and set aside.
Bake: Preheat your oven to 200°C. Remove the fondants from the fridge 10 minutes before baking. Bake for exactly
12 minutes — the edges should be set and the centre should have a definite wobble when the tray is gently shaken. Every oven is slightly different, so if in doubt, pull them a minute early rather than a minute late.
Turn Out & Serve: Remove from the oven and allow to rest for exactly one minute. Run a thin knife around the edge of each mould, place a warmed dessert plate on top and invert with confidence. Drizzle generously with the warm brandy caramel sauce, add a scoop of vanilla bean ice cream alongside and finish with a small pinch of flaked sea salt.
Serve immediately.
Chef’s Note: The brandy caramel sauce can be made ahead and gently rewarmed. For an extra layer of indulgence, add a small glass of aged South African brandy or a dessert wine from the cellar alongside this dish. — Granny Mouse Country House & Spa
- Granny Mouse Country House & Spa shares a warm winter dessert recipe: Caramel Brandy Fondant with vanilla bean ice cream and salted caramel drizzle.
- The fondant recipe involves dark chocolate, butter, eggs, brown sugar, South African brandy, vanilla, sea salt, and cake flour.
- The brandy caramel sauce is made with caster sugar caramelized to amber, then combined with cream, butter, brandy, and finished with flaked sea salt.
- Fondants are prepared in buttered and floured ramekins, chilled for at least one hour, baked at 200°C for 12 minutes until edges set but center is wobbly.
- The dessert is served warm with brandy caramel sauce, vanilla bean ice cream, and a pinch of sea salt; the sauce can be made ahead, and a glass of aged South African brandy is recommended to enhance indulgence.
