John Myers
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Brownie with Cheesecake Topping and Lavender Ice Cream
The perfect brownie with cheesecake topping and lavender ice cream recipe with a picture and simple step-by-step instructions.
Cheesecake topping:
- 200 g Dark chocolate
- 90 g Flour
- 1 packet Vanilla sugar
- 1 pinch Salt
- 8 g Baking powder
- 4 Pc. Eggs
- 240 g Sugar
- 3 tbsp Cocoa powder
- 1 Pc. Egg
- 120 g Sugar
- 1 tbsp Food starch
- 400 g Cream cheese
Lavender ice cream:
- 120 g Sugar
- 1 pinch Salt
- 3 Pc. Egg yolk
- 200 g Cream
- 100 ml Milk
- 250 g Greek yogurt
- 3 tbsp Dried lavender flowers
Cheesecake Brownie:
- Melt butter with chocolate in a double boiler. Let the mixture cool down.
- Beat the sugar, vanilla sugar and eggs until frothy. Sieve flour, baking powder, cocoa powder, salt to it. Add the chocolate-butter mixture and stir to a homogeneous mass. Fill into a greased baking tin.
- Mix the egg, cream cheese, cornstarch and sugar. Spread the mixture over the brownie and make waves with a fork to create patterns.
- Bake the Cheesecake Brownie at 180 C ° top / bottom heat for 35 minutes.
Lavender ice cream:
- Beat the egg yolks with sugar and a pinch of salt until frothy. Heat half of the cream with milk. Slowly add the sugar-egg mixture and heat until the mixture thickens and just before the eggs set.
- Let cool and stir in the rest of the cream, yogurt and lavender flowers. Put in the ice cream maker.
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