Fruit fondant
Description
The recipe won't take much time. Fondant is a versatile dessert: you can eat it as candy, or use it as a filling for cakes and pastries. To make candies, place the prepared fondant in the refrigerator to fully set (you can even use molds); for fillings, use the fondant in its liquid state (right after preparation). Today I suggest making a fruit fondant based on cream with the addition of chocolate. The combination of lemon juice, milk chocolate, vanilla, butter, and cream creates a truly unforgettable gastronomic delight! Apricot, banana, and peach juices also pair wonderfully with cream, so you can make fruit fondant using these juices as well. Serve chilled.
Instructions
- 1
Step 1
1. The fondant can only be fruity, milk-fruit (as in this case), or sugar-based. To prepare the fondant according to my recipe, we will need cream. Pour it into a deep container and place over heat.
- 2
Step 2
2. Bring to a boil, then add sugar and vanillin. Cook for about 10 minutes, until the mixture begins to thicken.
- 3
Step 3
3. Then add butter, lemon juice, and chocolate (I prefer milk chocolate). Cook for another 15 minutes over very low heat. The main thing is to prevent your fondant from burning on the bottom of the container. If this happens, and you don't have a non-stick container, place it over a water bath.
- 4
Step 4
4. Remove from heat and quickly beat using a mixer.
- 5
Step 5
5. Then take a container, line it with gauze, and pour our thick caramel onto it. Cover it, let it cool completely, then refrigerate until fully set.
- 6
Step 6
6. The fruit fondant is ready in just 2 hours! You can eat it instead of candies, or if you need to pour the fondant over a cake or any other homemade pastry, simply melt it in a water bath or microwave.