Chocolate fondant recipe with frozen raspberries, pistachio ice cream and hot white chocolate sauce

British Frozen Food Federation

British Frozen Food Federation

Standard Supplier 6th February 2019

Chocolate fondant recipe with frozen raspberries, pistachio ice cream and hot white chocolate sauce

This recipe offers an idea on how to create and plate a stunning chocolate fondant with frozen raspberries with a pistachio ice cream - a great
timesaving shortcut and easy portion control, there's no waste as you only defrost what you need!


  • Serves one
  • 1 frozen chocolate fondant
  • 40g frozen raspberries
  • 1 scoop pistachio ice cream
  • chocolate shavings
  • grated pistachio
  • 60 ml hot white chocolate sauce
  • For the white chocolate sauce ( 10 portions)
  • 100ml semi skim milk
  • 200ml double cream
  • 1 vanilla pod or 5g vanilla paste
  • 300g good quality white chocolate.


For the white chocolate sauce
Heat the milk, cream and vanilla together and allow to infuse for 30 minutes. Melt the white chocolate, re heat the cream mix to around 70℃ and whisk into the chocolate mix.
Then plate the chocolate fondant adding the raspberries, ice cream, choclate shavings, grated pistachio and white chocolate sauce to finish.

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