CHOCO­LATE BROWN­IES WITH SALTED CARAMEL ICE CREAM, BEET­ROOT AND WAL­NUTS

House and Leisure (South Africa) - - Leisure -

For the brown­ies 185g dark choco­late 145g but­ter 210g caster sugar 3 large eggs 80g dates, chopped 40g co­coa pow­der 55g cake flour For the salted caramel ice cream 175g caster sugar 175ml cream 1T sea salt 350ml milk 150ml cream 75g Tri­mo­line (in­vert sugar) 5 large egg yolks For the beet­root and wal­nuts 1kg fresh beet­root, peeled 130g gran­u­lated sugar 60ml red-wine vine­gar 1t salt 50g wal­nuts, toasted A pinch of salt 2T ex­tra vir­gin olive oil Pre­heat the oven to 150°C. To make the brown­ies, melt the choco­late and but­ter over a pan of sim­mer­ing wa­ter. Then add the caster sugar and re­move from the heat. Whisk in the eggs and keep whisk­ing un­til the mix­ture has a high gloss. Fold in the dry in­gre­di­ents and pour onto a lined bak­ing tray. Bake for 30 min­utes at 150°C, then in­crease the heat to 180°C and bake for 10 min­utes. Cool be­fore cut­ting into squares.

For the ice cream, first make the caramel by slowly heat­ing 125g caster sugar in a pan un­til golden brown. Re­move from the heat and grad­u­ally add the cream while stir­ring. Re­turn to the heat and sim­mer for 3 min­utes. Add the sea salt and al­low the caramel to cool com­pletely.

Mix the milk, cream and Tri­mo­line, place in a saucepan and slowly bring to the boil. At the same time, whisk the egg yolks with the re­main­ing 50g cas­tor sugar un­til pale and fluffy. When the cream mix­ture reaches boil­ing point, re­move from the heat, pour it over the egg mix­ture and whisk to­gether. Re­turn to a low heat and slowly mix in a fig­ure of eight with a spoon un­til thick­ened and the back of the spoon is coated. Cool over a bowl of ice wa­ter. Once cool, swirl in the caramel. Freeze in an ice cream ma­chine ac­cord­ing to the ma­chine in­struc­tions.

Make a beet­root mo­lasses by grat­ing the beet­root and squeez­ing out the juice. In the mean­time, pre­heat the oven to 50°C. Spread the beet­root solids on a bak­ing tray and dry in the oven overnight. In a pan, bring the beet­root juice, 100g gran­u­lated sugar, vine­gar and salt to the boil. Re­duce the heat to low and sim­mer un­til the vol­ume has re­duced by three quar­ters. Al­low to cool com­pletely. Process the dried beet­root to a pow­der, add the wal­nuts and blitz. Mix with the re­main­ing 30g sugar and salt, and rub in the oil (as per the short­en­ing method).

To plate, spoon some beet­root and wal­nut crum­ble onto the mid­dle of each plate, place a slightly warmed brownie piece on top and a gen­er­ous scoop of ice cream along­side. Driz­zle the beet­root mo­lasses over each por­tion be­fore serv­ing. SERVES 4

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