Brownie Crumble with Tonka Bean Ice Cream and Raspberry Espuma
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the brownie:
- 250 g flour
- 400 g suar
- 1 teaspoon Baking powder
- 0.25 teaspoon ¼ salt
- 225 g butter
- 40 g cocoa
- 240 ml water
- 120 ml buttermilk
- 2 egg (s)
- 1 ½ teaspoon vanilla extract
Ingredients for the tonka bean ice cream:
- 200 ml cream
- 200 ml milk
- 2 tonka bean (s)
- 80 g suar
- 2 egg yolks
- 1 pinch (s) salt
Ingredients for the raspberry espuma:
- 5 tablespoon raspberry sauce from the raspberry mirror
- 200 g cream
Ingredients for the raspberry mirror:
- 400 g raspberries
- 20 ml orange juice
- 70 grams sugar
- 1 tonka bean (s)
- 1 g aar aar
Print Recipe
Pin Recipe Instructions
- For the brownie, preheat the oven to 170 ° C top / bottom heat. Grease the baking pan or line it with parchment paper. Mix the flour, baking powder, sugar and salt in a mixing bowl.
- In a saucepan, bring the butter with cocoa and water to a boil over medium heat, stirring constantly. Remove the chocolate mixture from the heat and add to the flour mixture. Mix with a mixer, add the buttermilk with the eggs and vanilla extract and whisk on medium speed. Pour the dough into the mold and bake for about 20-25 minutes.
- For the tonka bean ice cream, heat the cream and milk to approx. 60 degrees and take them off the stove again. Rub in the tonka bean with a fine grater, stir and let steep for about 30 minutes. Beat the egg yolks with the sugar until creamy. Then heat the cream-milk mixture again a little and stir in the egg yolk mixture and peel off to the rose. Then place in the refrigerator for a few hours before putting it in the ice cream maker.
- For the raspberry espuma, mix the cream and raspberry sauce together, place in the cream dispenser and chill.
- For the raspberry mirror, simmer the raspberries with sugar, orange juice and the tonka bean for about 30 minutes. Then let it cool down and pass through a fine sieve. (Take off 5 tablespoon for the raspberry espuma.) Heat again and thicken with agar-agar, then chill.
- To serve, place the crumbled brownie next to the raspberry mirror, ice cream and espuma next to it.
- Denise prepared this recipe as a dessert on Monday, August 10th, 2020 in the program “The Perfect Dinner” - Day 1 in Cologne.
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