Brownie, pumpkin and vanilla
This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the tempered sweetness. The hazelnut praline and choice of chocolate enhance all flavours. All components are easy to make yet requires time in preparation. Trust us: when your guests eat this dessert delight it will overwhelm their taste buds.
- Level:
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Difficult
- Makes:
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Recipe serves 10 people
Brownie
Ingredients: Brownie
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260 gsoftened butter
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140 gflour
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4whole egg(s)
Preparation: Brownie
Melt the chocolate at a maximum heat of 45° C. Stir the other ingredients into the chocolate.
Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing.
Pumpkin and vanilla
Ingredients: Pumpkin and vanilla
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400 gpumpkin
Preparation: Pumpkin and vanilla
Steam and leave to drain.
Ingredients: Pumpkin and vanilla
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150 gsugar
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100 gcream
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10 drop(s)almond essence
Preparation: Pumpkin and vanilla
Mix with the pumpkin.
Ingredients: Pumpkin and vanilla
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5 ggelespessa (sosa)
Preparation: Pumpkin and vanilla
Add and leave to set.
Ingredients: Pumpkin and vanilla
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450 gwhipped cream
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2 pod(s)vanilla pulp
Preparation: Pumpkin and vanilla
Mix and add.
Ingredients: Pumpkin and vanilla
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9 ggelatin leaves
Preparation: Pumpkin and vanilla
Pour into moulds of your choice and leave to cool in the fridge.
Ganache with praline
Ingredients: Ganache with praline
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400 gcream
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200 gmilk
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200 gegg yolks
Preparation: Ganache with praline
Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens.
Ingredients: Ganache with praline
Preparation: Ganache with praline
Pour the cream over the chocolate.
Ingredients: Ganache with praline
Preparation: Ganache with praline
Cocoa crumble
Ingredients: Cocoa crumble
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200 gbutter
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160 gdesiccated coconut
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160 gsugar
Preparation: Cocoa crumble
Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly.
Orange jus
Ingredients: Orange jus
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750 gorange juice
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200 glemon juice
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100 gglucose
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50 gsugar
Preparation: Orange jus
Cook until a syrup forms.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.CED-CC-D1CRISP
Preparation: Finishing and presentation
Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish.
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder.
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top.
Garnish with the vanilla oil and orange jus.
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