John Myers
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Pecan Brownie with Sour Cream Lime Leaf Ice Cream and Pineapple Mango Chutney
The perfect pecan brownie with sour cream lime leaf ice cream and pineapple mango chutney recipe with a picture and simple step-by-step instructions.
For the pecan brownie
- 100 g Dark couverture
- 150 g Butter
- 170 g Sugar
- 2 piece Eggs
- 40 g Flour
- 120 g Pecan kernels
- For the sour cream and lime leaf ice cream
- 500 g Sour cream
- 100 g Glucose syrup
- 100 g Sugar
- 5 piece Lime leaves
- 250 Milliliters Lime juice
For the pineapple and mango chutney
- 100 g Pineapple
- 100 g Mango
- 3 tablespoon Brown sugar
- 4 Centiliters Brown rum
- 1 tablespoon Butter
- Chilli from the mill
The pecan brownie
- Melt the couverture and butter in a double boiler. Chop the pecans and roast them in a pan without fat.
- Beat eggs and sugar in a bowl until frothy. Mix the nuts with the flour and mix all the ingredients in a bowl.
- Bake in a preheated oven at 170 ° for about 10-15 minutes (pierce in between, the brownie must remain juicy). Then let it cool down.
The sour cream and lime leaf ice cream
- Mix all ingredients and heat them on a water bath to 60 °, leave the lime leaves in the mixture until an intense lime aroma is achieved. Now spread the mixture through a fine sieve, let it cool down and freeze it in an ice cream maker.
Pineapple and mango chutney
- Caramelize the sugar in a saucepan and add the diced fruit. Deglaze with the rum until the sugar and liquid have dissolved. Add the butter and season to taste with the chilli
- Cut the brownie into a 5 x 8 cm piece. Shape the ice cream with two tablespoons and place on top of the brownie. Place the chutney on the side.
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