John Myers
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Chocolate Brownie with Raspberry Ice Cream and Lime Cream
The perfect chocolate brownie with raspberry ice cream and lime cream recipe with a picture and simple step-by-step instructions.
Raspberry ice cream:
- 180 g Flour
- 150 g Powdered sugar
- 40 g Cocoa powder
- 1 Pr Salt
- 180 g Butter
- 250 g Dark chocolate
- 3 Pc. Eggs
- 450 g Raspberries
- 180 g Sugar
- 225 ml Cream
- 75 ml Milk
- Lime juice
Lime Cream:
- 200 g Cream
- Lime zest
Chocolate Brownie:
- Mix the flour, powdered sugar, cocoa powder and salt and then sieve. Melt the butter together with the crushed couverture, stirring several times in between.
- Mix the eggs and stir in the slightly cooled chocolate butter. Then fold the flour mixture into the chocolate mass with a whisk.
- Place the dough in a lightly greased dish or baking sheet. Bake in the preheated oven at 175 ° C top / bottom heat for about 25 minutes.
- Put the raspberries in a container and puree. Then pass through a sieve. Then add sugar, cream and milk and stir. Finally, season with lime juice.
- Put everything in the ice cream maker and let stir for 40 minutes. If you like it a little firmer, you can pour the ice cream into a bowl and place it in the freezer for about 60 minutes.
- Whip the cream until stiff, add the zest of a lime and stir.
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