A beautifully layered dessert to impress your guests.
INGREDIENTS
- 600 ml pouring cream
- 2 cups milk
- 6 egg yolks
- 110 grams caster sugar
- 125 grams frozen raspberries 250 grams fresh raspberries
BROWNIE
- 3 eggs, separated
- 150 grams caster sugar
- 1 tsp vanilla extract
- 200 grams dark chocolate {70% cocoa}, melted, cooled
- 60 grams ground almonds
- 1⁄2 tsp baking powder
- 2 tbsp cocoa powder
- 50 grams butter, melted
POMEGRANATE SYRUP
- 2 cups pomegranate juice 150 grams sugar
- 2 tsp lemon juice
METHOD
PLACE cream and 1 1⁄2 cups of the milk in a medium pot over medium heat; bring almost to a simmer.
WHISK egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly.
TRANSFER mixture to a clean medium saucepan; place over low-medium heat. COOK, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover the surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold.
POMEGRANATE SYRUP Combine ingredients in a medium pot over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool.
BROWNIE Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and two long sides with baking paper, extending the paper 2cm over the sides.
BEAT egg yolks, 1 cup of the sugar and the vanilla in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in the chocolate.
BEAT egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating after each addition until sugar dissolves and the mixture is glossy and firm.
GENTLY fold egg white mixture into egg yolk mixture.
ADD almond meal, combined sifted baking powder and cocoa, and butter; fold into chocolate mixture. Pour mixture into pan.
BAKE for 20 minutes or until a skewer inserted into the centre comes out clean. Leave brownie in pan for 10 minutes before gently turning it, top- side up, onto a wire rack to cool. BLEND frozen raspberries and the remaining milk until smooth; fold it into the cold custard. Transfer to an ice cream machine and churn according to manufacturer’s instructions.
LINE a clean 20cm x 30cm rectangular pan with plastic wrap. Spread ice cream into the pan and cover well with more plastic wrap. Freeze for 4 hours or until firm.
TO ASSEMBLE Carefully cut the brownie in half lengthways. Place one piece of brownie on a plate. Cut ice cream in half lengthways. Place one piece of ice cream on top of the brownie; repeat layers. Top with fresh raspberries and a decadent drizzle of pomegranate syrup for the perfect treat.
ALSO SEE PEA, MINT & PRESERVED LEMON PHYLLO TART
