Brownies on Raspberry Mirror with Panna Cotta Vanilla Ice Cream

Score the vanilla pod lengthways and scrape out the pulp. Boil 50 ml of water with sugar and vanilla pulp for 1 minute. Beat egg yolks, vanilla stock and salt in a water bath (must not boil bubbly) with a whisk until thick for about 10 minutes. Then keep beating in an ice water bowl. Whip the cream until stiff and fold in.

Lightly coat a loaf pan with oil. Line the mold with cling film. Pour in the mixture, push the box shape onto the table so that the air bubbles can escape better. Cover the parfait with foil and put in the freezer for at least 12 hours. Then turn the parfait out, remove the foil and let it thaw for about 5 minutes. Puree the raspberries, sift through and mix with sifted powdered sugar. Drape as a fruit mirror. Serve ice cream with raspberries and lemon leaves.

Mix the butter, oil and cocoa powder together at a low temperature until creamy. Add sugar, eggs, flour, baking powder and salt one at a time. Chop the walnuts in the freezer bag and fold in. Line the Dutch oven with baking paper and distribute the dough evenly in the Dutch oven. Briquette distribution for the Dutch-Oven: 6 pieces at the bottom and 16 pieces at the top. The baking time in the Dutch-Oven is approx. 70 minutes, then carefully lift out and allow to cool. Dust the portions with powdered sugar and serve with a raspberry mirror and vanilla parfait.