Chocolate Brownie with Homemade Vanilla Ice Cream & Raspberry Mirror

Preheat the oven to 175 degrees. In a large mixing bowl, melt the chocolate with the butter in a double boiler. Then alternately add sugar, eggs and vanilla extract. Then mix the flour with salt and baking powder and stir into the chocolate mass. Line a 30x45cm baking pan with baking paper and pour in the baking mixture. Then bake the whole thing for 30 minutes, let it cool down and let it steep in the fridge overnight. Cut into pieces the next day.

Wash the raspberries and strain them through a sieve. Mix the raspberry pulp with powdered sugar, lemon juice and vanilla extract and stir until smooth with a whisk.

Halve the vanilla pod and scrape out the pulp with a blunt knife. Then mix this with about a third of the sugar and set aside. Then beat the egg yolks with the remaining sugar and vanilla extract until frothy. Bring the cream with the vanilla pod and the vanilla sugar to the boil. After cooking, remove the vanilla pod. Then stir the egg yolk sugar mixture in a water bath until it becomes creamy. Then slowly add a little bit of the vanilla cream and keep stirring until the mixture thickens again. Repeat this until the cream is used up. Then let the mixture cool down. As soon as the mass has cooled down, it can be placed in the ice cream maker. Duration approx. 60 minutes. Then put the finished ice cream mass in a bowl and then in the freezer for at least another 60 minutes.

Roast the pecans slowly and carefully. Then let it cool down. Let the sugar caramelize slowly with the butter. As soon as the sugar has caramelized, remove it from the heat and mix with the pecans. Spread the pecans on a flat dish and allow to cool. Then finely chop the nuts with a knife. Serving: Place the raspberry mirror on the plate and garnish with the pecan brittle. Place the brownies on the plate. There is also a scoop of vanilla ice cream. Good Appetite!