John Myers
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Wild Berries in Cherry with Brownie and Sour Cream Ice Cream
The perfect wild berries in cherry with brownie and sour cream ice cream recipe with a picture and simple step-by-step instructions.
For the ice cream:
- 200 ml Cream
- 1 tsp Food starch
- 600 g Sour cream
- 100 g Powdered sugar
- 1 Pc. Vanilla pod
- 1 Pc. Lemon
For the brownies:
- 230 g Valrhona chocolate
- 130 g Butter
- 140 g Flour
- 210 g Sugar
- 0,5 tsp Baking powder
- Salt
- Vanilla
- 3 Pc. Eggs
For the forest berry mousse:
- 250 g Wild berries
- 100 g Sugar
- 0,5 Pc. Vanilla pods (pulp only)
- 1 Pc. Star anise
- 1 Pc. Bay leaf
- 1 cl Campari
- 25 ml Red wine
- 1 Pc. Egg yolk
- 1 Pc. Egg
- 4 leaf Gelatin
- 200 ml Whipped cream stiff
For the cherry sauce:
- 1 liter Cherry juice
- 80 g Gelatine vegan
For the ice cream:
- Bring the cream with the cornstarch to the boil and allow to cool. Mix the sour cream with the powdered sugar, vanilla and lemon juice.
- Mix the cooled cream into the sour cream and let it freeze. Take out of the freezer in good time before serving.
For the brownies:
- Melt 200 g of the dark chocolate with 120 g of butter, stir and allow to cool a little.
- Crush the remaining chocolate (it is best to crumble it in a freezer bag). Mix the flour with the baking powder and salt.
- Stir eggs, sugar and vanilla sugar into a foam and add the lukewarm chocolate mixture. Gradually sift in the flour mixture and carefully stir everything into a dough.
- Now fold in the remaining chocolate chips. You can also choose to have a handful of chopped walnuts here.
- Grease a brownie baking pan (approx. 23 by 23 cm) with the remaining butter, add the dough and smooth it out.
- Then place in the oven preheated to 180 degrees for 20 to 25 minutes with a wire rack on the middle rack. The right time has to be found here so that the brownies are still nice and moist and crunchy on the inside. It is best to stick with it from minute 20. When the edge is nice and deep dark brown, they should be done.
- Source: Chef
For the wild berries in the cherry:
- For the mousse, wash and sort the wild berries. Bring the berries to the boil with 75g sugar, vanilla pulp, star anise, bay leaf, Campari, red and port wine, remove from heat and let steep for 20 minutes.
- Remove the star anise and bay leaves and puree the berries in the blender. Strain the puree and let it cool.
- Place the egg yolk and egg with the remaining sugar in a bowl and whip over a water bath until creamy. Dissolve the squeezed gelatine in it and beat the cream until cold.
- Stir the blackberry puree into the egg mixture and fold in the cream. Fill a cherry form with the mixture, freeze overnight.
- Remove from the mold before serving, dip in a mixture of vegan gelatine and cherry juice and gold powder.
- Source: Franz Schned, Aida, Rezepte und Meer
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