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Brownie Crumble with Tonka Bean Ice Cream and Raspberry Espuma

5 from 9 votes
Prep Time 50 mins
Cook Time 30 mins
Rest Time 2 hrs
Total Time 3 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 288 kcal

Ingredients
 

Brownie:

  • 250 g Flour
  • 400 g Sugar
  • 1 tsp Baking powder
  • 1 Pr Salt
  • 225 g Butter
  • 40 g Cocoa
  • 240 ml Water
  • 120 ml Buttermilk
  • 2 Pc. Eggs
  • 1,5 tsp Vanilla extract

Tonka bean ice cream:

  • 200 ml Cream
  • 200 ml Milk
  • 2 Pc. Tonka beans
  • 80 g Sugar
  • 2 Pc. Egg yolk
  • 1 Pr Salt

Raspberry mirror:

  • 400 g Frozen raspberries
  • 20 ml Orange juice
  • 70 g Sugar
  • 1 Pc. Tonka beans

Raspberry Espuma:

  • 5 tbsp Raspberry mirror
  • 200 g Cream

Instructions
 

Brownie:

  • Preheat the oven to 170 ° C and grease the baking pan or line it with baking paper. Mix the flour, baking powder, sugar and salt in a mixing bowl.
  • Mix the whole thing with a mixer and whisk the buttermilk with the eggs and vanilla extract on a medium setting. Pour the dough into the mold and bake for about 20-25 minutes.
  • Heat the cream and milk to 60 ° C and take them off the stove again. Then rub in the tonka bean on a fine grater, mix with the milk-cream mixture and let it steep for about 30 minutes.

Raspberry mirror:

  • Let the raspberries simmer with the sugar, orange juice and tonka bean for about 30 minutes. Then let it cool down and pass through a fine sieve. Thicken the raspberry sauce with agar agar and refrigerate.
  • Put the cream and raspberry mixture in the cream dispenser and chill.

Nutrition

Serving: 100gCalories: 288kcalCarbohydrates: 35.6gProtein: 2.8gFat: 14.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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