Salted Caramel Fondant Cake with Mango

Paired with fresh mango, toasted coconut and creamy mascarpone, this salted caramel fondant makes a stunning dinner party dessert that is sure to impress your guests.

Instructions

for the caramel fondant

In a heavy bottom pan, combine sugar with water and bring to a simmer on medium heat. Watch the bubbles form and the sugar taking on colour.
Once the sugar has turned to caramel and has reached a dark amber colour add the sea salt. Now, quickly reduce the heat to low to avoid burning the caramel and immediately stir in the butter being very careful not to burn yourself.
Now add the cream and stir well and cook for another 3-4 minutes. Allow it to cool down to a lukewarm temperature. Keep a tablespoon of the caramel sauce on the side as you might want to garnish the plate with it.
Now add the sifted flour and beaten eggs to the caramel and mix well with a whisk. Pour the fondant batter into a jug and keep aside
To avoid the fondant sticking to the bottom, cut a circle from parchment paper and place on the bottom of the ramekins. Now butter the sides of the ramekins and fill the mixture to ¾ quarter height.
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.
Wait for a few minutes before using a small knife to go around the sides of the ramekin. Tip each fondant onto your hand or directly onto a plate, they should come out easily.

for the caramel decoration

Melt the sugar and water in a pan and reduce to a caramel. Once the caramel has reached it's dark amber colour, set aside to cool.
Prepare a tray with a baking mat or parchment paper. Use the back of a wooden spoon and dip into the caramel. Now swirl the caramel strands running down the spoon and drizzle onto the sheet creating any shape you like - zig zags, spirals you name it.
Let the decorations cool down before removing from the sheet. Be careful not to break them. The caramel decorations can be kept in an airtight container for up to 5 days.

for the garnish

For the garnish, peel the mango and cut into even cubes. Toast the desiccated coconut in a dry pan on low heat. When you are ready for plating up, toss the mango cubes in the toasted coconut.
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.

Salted Caramel Fondant Cake with Mango

Equipment

Ingredients

for the caramel fondant

for the caramel decoration

for the garnish

Instructions

for the caramel fondant

for the caramel decoration

for the garnish

Nutrition

Salted Caramel Fondant Cake with Mango

Equipment

Ingredients metricus customery 1x2x3x

for the caramel fondant

for the caramel decoration

for the garnish

Instructions

for the caramel fondant

for the caramel decoration

for the garnish

Nutrition

Ingredients