John Myers
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Brownie Crumble with Tonka Bean Ice Cream and Raspberry Espuma
The perfect brownie crumble with tonka bean ice cream and raspberry espuma recipe with a picture and simple step-by-step instructions.
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 bean
Raspberry Espuma:
- 5 tbsp Raspberry mirror
- 200 g Cream
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.
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