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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