This recipe was originally posted on The Infatuated Foodie blog #1 and that original post has recently been imported. You can find it here.
It’s so yummy though, it deserves its place in the recipe collection.
Note 1: Make sure you prepare your fondant molds as stated, or they’ll stick when trying to turn them out.
Note 2: The uncooked fondants can be frozen for up to a month and cooked straight from the freezer. To bake from frozen, simply remove from the freezer – 30 minutes or so in advance if possible – and carry on as stated, adding 5 mins more to the cooking time.
Suggestions for serving
Using a squeezy sauce bottle, decorate each plate with dots of raspberry coulis – or whatever pattern you choose to make.
Sit a fondant in the middle of each plate and then top with a quenelle of vanilla bean ice-cream or vanilla infused whipped cream.
Or if you wish, just whip up some pouring cream with vanilla bean extract and plop on the side or top of the fondants.