inspiration—palettes—method
Total Active Time: 40-55 minutes
Total Heat Time: 30-35 minutes
Total Rest Time: 8-15 hours
Prep Time: 10 minutes
Ingredients
Brownie
6 eggs
3 cups cane sugar
1 and 1/4 cup unsalted butter
1/2 cup Smoked Bay Leaf Mulled Wine
3/4 cup all-purpose white flour
3/4 cup Callebaut Unsweetened Dark Cocoa
4 and 1/2-5 tbsp Heath English Toffee Bits
3 tbsp semisweet miniature chocolate chips
3 tbsp white miniature chocolate chips
3/4 tsp la baleine salt
Ice Cream
1 and 1/2 cups raspberries
2/3 cup heavy whipping cream
1/2 cup condensed milk
1/2 cup semisweet miniature chocolate chips
1/3 cup mascarpone
3 tbsp and 1/4 tsp maple syrup
1 and 1/2 tsp cloves
1/8 tsp la baleine salt
+++
1/2 lemon juice
Method
Brownie
PrepHeat—
1. In a small saucepan, heat the unsalted butter until fully melted.
Prep—
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
eggs
cane sugar
unsalted melted butter
mulled wine
all-purpose white flour
Callebaut Unsweetened Dark Cocoa
Heath English Toffee Bits
semisweet miniature chocolate chips
white miniature chocolate chips
la baleine salt
2. In a large mixing bowl, add the eggs, cane sugar and melted butter. Using a whisk, briskly mix in order to dissolve eggs.
3. Next, add the salt, all-purpose white flour, cocoa powder, mulled wine, and miniature chocolate chips and one and a half tablespoons of the heath toffee bits. Once again, mix until fully integrated.
Ice Cream
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
raspberries
heavy whipping cream
condensed milk
semisweet miniature chocolate chips
mascarpone
maple syrup
cloves
la baleine salt
PrepHeat—
1. Place the raspberries into a small saucepan along with two tablespoons of maple syrup.
Heat on medium-high until the raspberries and liquid are gently bubbling. Next bring it to a simmer for three to five minutes. Let cool.
2. Pour the cooled mixture to a food processor or blender and pulse until puréed.
Transfer to a sealed container and set aside in the refrigerator until ready to mix.
3. In a medium sized mixing bowl, add the condensed milk, heavy whipping cream, mascarpone and salt. Mix. Transfer to an air tight sealed container and store in the freezer for four to four and a half hours.
4. Remove the purée and the frozen cream from the cooled temperatures and allow to thaw for one hour at room temperature.
5. Place the two settled liquids into a blender or food processor and lightly pulse until fully integrated and a subtle buoyancy presents. Add the chocolate chips, spice and lemon juice to taste. Pulse until combined.
6. Transfer the newly formed cream to an air tight sealed container and once again place it inside of the freezer for another four to four and a half hours or until totally frozen. When ready to consume, remove from the freezer and rest at room temperature for ten minutes or until properly thawed before serving.
Heat—
Brownie
1. Preheat the oven to 350 degrees F. Prepare and butter a rectangular cake pan.
2. Pour the mixed batter into the buttered pan.
3. Place the pan into the oven for thirty to thirty five minutes or until fully cooked through. Quickly place a tooth pick into the center of the brownie and gauge whether it maintains any of the mix upon removal. If totally clean, then it is baked through.
4. Spread the remaining heath toffee bits equally upon the top of the brownie. Let cool until able to divide effortlessly with a sharp cutting utensil.
Taste & Enjoy!
Color to the Method—
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