Raspberry and chocolate délice with brownie Ice-cream

Raspberry and chocolate délice with brownie Ice-cream

By
From
PS Desserts
Serves
6
Photographer
Mark Roper

This elegant dessert never fails to induce swoons and with good reason. The brownie is all grown up in this elegant dessert, and it’s a great way to use up brownie crumbs so they don’t go to waste.

Ganache

Ingredients

Quantity Ingredient
275g best-quality couverture milk chocolate
100g best-quality couverture dark chocolate, see note
80ml thickened cream, (35% milk fat)
110g caster sugar
110g raspberry purée
70g butter, cubed

Method

  1. Line a 25 cm x 15 cm brownie tin with baking paper.
  2. Roughly chop the chocolates and put into a food processor. Meanwhile, bring the cream and sugar to the boil in one saucepan and the raspberry purée in another pan. Turn on the food processor and pour in both the hot liquids. Continue to process until smooth and shiny.
  3. Add the butter and blend until it is all incorporated. Pour the ganache into the prepared tin and chill until firm (several hours or preferably overnight).

To assemble

Ingredients

Quantity Ingredient
Chocolate sponge cake, at room temperature
450g perfectly ripe fresh raspberries
6 Chocolate plaques, dark chocolate, (8 cm x 8 cm), (have some spares just in case)
1 cup Brownies, crumbled
Vanilla ice-cream, recently churned

Method

  1. Chill six serving plates. Flip the ganache onto the slab of sponge cake. Remove the baking paper from the ganache and, using a knife dipped in very hot water, cut the slab into 6 cm squares. Place onto the chilled plates and surround each square with the raspberries. Carefully top each with a chocolate plaque.
  2. Sprinkle a layer of brownie crumbs over the surface of the ice-cream and, using a large dessertspoon dipped into very hot water, roll up the ice-cream around the crumbs. Place the scoop in the centre of the chocolate plaque. Repeat for each plate. Serve immediately.

Notes on chocolate

  • The quality of chocolate available has improved enormously. Gone are the days when “cooking” chocolate was used for cakes and mousses. Today couverture chocolate is readily found, even at the humble corner store.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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