Raspberry ice-cream brownie stack

SERVES 10 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ COOLING, REFRIGERATION AND FREEZING TIME) This cake is a bit of work, but the stages can be staggered and the reward is high. 600ml pouring cream 2 cups (500ml) milk 6 egg yolks

½ cup (110g) caster sugar 125g frozen raspberries 250g fresh raspberries

BROWNIE

3 eggs, separated

2⁄3 cup (150g) caster sugar 1 teaspoon vanilla extract

200g dark chocolate (70% cocoa), melted, cooled

½ cup (60g) almond meal (ground almonds)

½ teaspoon baking powder 2 tablespoons cocoa powder 50g butter, melted POMEGRANATE SYRUP 2 cups (500ml) pomegranate juice 2⁄3 cup (150g) caster sugar 2 teaspoons lemon juice

1 Place cream and 1½ cups of the milk in a medium saucepan over medium heat; bring almost to a simmer.

2 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 lowmedium 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 surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold.

3 BROWNIE Meanwhile, preheat oven to 180°C (160°C fan-forced). 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, ½ cup of the sugar and the extract in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in 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 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; turn, top-side up, onto a wire rack to cool.

4 POMEGRANATE SYRUP Meanwhile, combine ingredients in a medium saucepan over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool.

5 Blend frozen raspberries and remaining milk until smooth; fold into cold custard. Transfer to an ice-cream machine; churn according to manufacturer’s instructions. Line a clean 20cm x 30cm rectangular slice pan with plastic wrap. Spread the ice-cream into pan; cover. Freeze for 4 hours or until firm.

6 Cut 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 Brownie; repeat layers. Top with fresh raspberries and drizzle with Pomegranate Syrup. Suitable to freeze. Not suitable to microwave.