Summary

Ingredients

For the dough:

• 75 g almonds, round
• 200 g dark chocolate, 70% cocoa content
• 175 g butter
• 150 g suar, brown
• 4 egg (s), room temperature
• 1 tablespoon cinnamon
• 1 pinch (s) salt

For the glaze:

• 100 g couverture, white

For the ice cream:

• 500 g cream, fresh
• 2 tonka bean (s)
• 6 egg yolks
• 100 g suar, to taste

For the fruits:

• 300 raspberries, frozen
• liter ⅛ raspberry syrup
• some sugar
• some cornstarch
• Gin

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Instructions

1. In addition, an approx. 4 - 5 cm star-shaped cutter is required.
2. For the Zimtstern brownies, roast the ground almonds in a pan until golden brown and then let them cool. Preheat the oven to 160 ° C top / bottom heat. Line a rectangular baking pan about 20 cm x 30 cm with parchment paper.
3. Chop the dark chocolate into small pieces. Melt together with the butter and sugar in a water bath, then transfer to a mixing bowl. Bit by bit, beat the eggs into the chocolate-butter mixture with a hand mixer. Then mix in the roasted almonds, cinnamon and salt. Pour the batter into the baking pan.
4. Bake in the hot oven for about 35 minutes. Let the finished cake cool down.
5. In the meantime, chop the white couverture for the glaze and melt it in a water bath. Spread the liquid chocolate evenly and thinly on the cooled dough and let it set a little.
6. Use the star cutter to cut stars out of the dough. In doing so, keep dipping the mold into hot water.
7. For the tonka bean ice cream, grind the tonka beans finely. Bring the cream to the boil in a saucepan. Reduce the heat and slowly reduce at least 1/3 of the cream. Then remove the pan from the heat and stir in the finely grated tonka beans.
8. Mix the egg yolks with the sugar and whisk with the whisk of a hand mixer until thick and foamy. At the same time, heat the strained cream again, but do not let it boil anymore and then remove the saucepan from the stove.
9. Slowly stir the hot but not boiling cream into the egg yolk mixture with a whisk. Beat the mixture on a water bath at 80 ° C until creamy until the rose. Season the mixture with a pinch of salt and possibly more sugar, then let cool down a little. Then pour the mixture into an ice cream maker and prepare the ice cream.
10. For the gin raspberries, caramelize some sugar in a saucepan. Deglaze the sugar with the raspberry syrup and thicken with a little cornstarch. Bring the mixture to the boil briefly, then reduce the heat, add the frozen raspberries and bring to the boil again. Remove the saucepan from the stove and stir in the gin. Choose the amount of gin you like.