Semifreddo Choco­late Brownie

This treat from Foo Foo is sweet­ened with honey, and pro­vides the per­fect con­trast of tex­tures in brownie and semifreddo, high­lighted by the sub­lime crisp­ness of pra­lines. The tang of fruit per­fectly adds a dif­fer­ent di­men­sion of flavour.

Home & Decor (Malaysia) - - FEATURE -

In­gre­di­ents

For flour­less choco­late brownie

• 360 g salted but­ter

• 250 g dark cou­ver­ture choco­late 60%

• 160 g soft brown sugar

• 200 g caster sugar

• 60 g honey

• 4 g in­stant cof­fee pow­der

• 400 g eggs

• ½ tsp vanilla paste

• 200 g sour cream

• 120 g co­coa pow­der

• 250 g ground hazel­nuts

• 150 g choco­late chips

For caramel nuts

• 120 g toasted pecans

• 120 g toasted al­monds

• 120 g toasted cashews

• 360 g sugar

For semifreddo

• 270 g egg whites

• 290 g honey

• 900 g whip­ping cream 35% fat

• 120 g ic­ing sugar

Method

To make flour­less brownie

1. In a large bowl over sim­mer­ing wa­ter, melt to­gether but­ter, choco­late, sugar, honey, and cof­fee.

2. Whisk in eggs, sour cream, and vanilla. 3. Fold in dry in­gre­di­ents. Pour into a roll cake tray and spread evenly.

4. Bake in an oven pre­heated at 180˚C for 35 – 40 min­utes.

To make caramel nuts

1. Heat sugar un­til slightly am­ber. Pour in toasted nuts and mix well to com­bine.

2. Al­low to cool slightly in tray, then blend coarsely in food pro­ces­sor.

3. Set aside un­til needed.

To make semifreddo

1. Whip to­gether cream and ic­ing sugar un­til soft

peaks form. Set aside. 2. In sep­a­rate bowl, heat honey to 120˚C. 3. In an­other bowl, whisk egg whites un­til frothy with an elec­tric mixer. Add in honey and con­tinue to whisk at high speed. 4. Re­duce the speed to medium and con­tinue to whisk un­til the meringue comes to room tem­per­a­ture.

5. Fold whipped cream into the cooled meringue. Then fold in caramelised nuts.

6. Scoop mix­ture into 3-inch in­di­vid­ual mousse rings. Freeze overnight.

To as­sem­ble:

1. Cut chilled brownie into 3-inch rounds us­ing the semifreddo mousse rings. 2. Re­move semifreddo from moulds and stack semifreddo on top of the brownie.

3. Top with fruit of choice and serve im­me­di­ately.

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