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Recipes
Black Forest fondant with sorbet
Black Forest fondant with sorbet
This decadent dessert pairs a warm, gooey Black Forest fondant with refreshing Yarde Farm raspberry sorbet. Served with raspberry purée, a sprinkle of Biscoff crumb, a dusting of icing sugar, and fresh mint for a perfectly balanced sweet finish.
30.09.2025
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Serves 1
Ingredients
Raspberry purée
30 g
Biscoff crumb
15 g
Yarde Farm raspberry sorbet
85 ml
Eatons individual Black Forest fondant
1
Icing sugar
3g
Mint
1g
Method
Print recipe
Plate the dessert: Add the raspberry purée to the plate.
Build the layers: Sprinkle over the Biscoff crumb, then add a scoop of raspberry sorbet.
Add the fondant: Warm the Black Forest fondant, then place on the plate.
Finish: Dust with icing sugar and garnish with fresh mint before serving.
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