James’ of Arran’s Chilled Chocolate Fondant, Arran Orange Marmalade Soufflé, ‘Robins Herbs’ Basil Ice Cream

Garry Watson, Gordon’s Restaurant, Inverkeilor
Simple Tasty Recipes


  • 380g
    James dark couverture chocolate, melted over bain marie
  • 60g
    egg yolk
  • 120g
    egg white, whisked with 20g of caster to soft peak
  • 60g
    caster sugar
  • 20g
    cocoa powder
  • 130ml
    whipping cream, whisked to soft peak
  • whisky fondant centre ingredients
  • 75ml
  • 65g
    caster sugar
  • 20g
  • 150ml
    Arran cream
  • 25ml
    Arran whisky
  • Arran orange marmalade soufflé
  • 30g
    marmalade, warmed
  • 30g
    orange juice
  • 120g
    egg white
  • 25g
    caster sugar
  • 5ml
  • Pinch
    bicarbonate soda
  • 10g
    James chocolate couverture, finely grated

Total Time

  • Preparation Time
  • Cooking Time


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  • James’ of Arran’s Chilled Chocolate Fondant, Arran Orange Marmalade Soufflé, ‘Robins Herbs’ Basil Ice Cream
Preheat oven to 220°C. Grease and sugar 4 mini ramekins. Mix together the marmalade and orange juice. Whisk egg white, bicarbonate soda and pinch of caster until soft peaks and glossy. Fold through marmalade until just combined, spoon in ramekins, level top, run finger around edge to clean edges. Place on a tray and bake until risen, (5-10 minutes) First prepare the whisky fondant centre by boiling water, sugar cocoa. Add the whisky and cream and re-boil for 3-4 minutes, strain and chill. Prepare the mousse by whisking yolks and sugar until pale; whisk in the melted chocolate followed by the whipped cream then whisked whites. Pipe into small ring moulds ¾ high then make a small well in the centre and fill with chocolate fondant sauce, seal with the remaining mousse, chill overnight.

Prepare a dark direct caramel with the caster sugar then add hot water and marmalade. Boil julienne of orange for 5 minutes, refresh under cold water then add to caramel. Allow to cool.

Place all the ingredients in a pot and bring to the boil. In a small bowl combine 15g corn flour, 90g caster, 60g water then whisk into the chocolate mixture, simmer and cook out for 5mins, allow to cool.

Boil cream with 35g basil and orange zest, remove from heat and infuse for 30 minutes. Whisk yolks and sugar then pour over hot cream, cook to 85°C. Cool rapidly in ice water bath, blend with the remaining basil until smooth. Strain through fine sieve and churn in ice cream machine.

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