Argentinian Dulce De Leche Fondant Recipe | olivemagazine
Dulce de leche brings an extra layer of indulgence to this fondant dessert from Soho restaurant, Sucre, served with toasted hazelnuts for gentle crunch.
Ingredients
- 15g unsalted butter melted
- 50g plain flour plus extra for dusting
- 800g dulce de leche plus extra to serve
- 100g (about 5) egg yolks
- 2 eggs
- mascarpone to serve
- chopped toasted hazelnuts to serve
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