Warm brownie with a ball of cream ice cream - a combination, you see, is a win-win. I propose instead of ice cream to prepare a delicate nut mousse and serve dessert along with light pistachio sauce based on English cream.
If you can not find a praline paste for mousse, take all the famous "Nutella". I will not say that this is an absolutely equivalent replacement .., but why not try it? :)
Brownie with Praline mousse and pistachio sauce
100 g of crushed chocolate 70%
110 g of butter
180 g of dark brown sugar
a pinch of salt
1 tsp. Vanilla extract
120 g of flour
3 tablespoons Cocoa 100%
150 g of praline paste
40 g of Italian meringue *
40 ml of milk
3.5-4 g of sheet gelatin
250 ml of cream 33-35%
50 g of sugar
20 ml of water
A couple drops of lemon juice
50 g of sugar
1 tsp. Pistachio Paste
Chocolate "twigs" for decoration
1) Brownie: heat the oven to 180 ° C. Square the shape (18x18 cm) with oil. Melt the chocolate together with the butter in a water bath. Allow to cool slightly. In the cooled chocolate mixture add sugar, salt, vanilla extract. Mix. Pound eggs and yolk one by one, mixing thoroughly after each addition. Sift to this mass of flour and cocoa. Stir to a homogeneous consistency. Put the dough into a mold, smooth the surface and bake for about 30 minutes. Willingness to check with a toothpick: if from the center of the brownie it comes out slightly damp, then from ready. Biscuit completely cool, then cut into serving squares.
2) Mousse "Praline":
Italian meringue: in a small container (for example, in an enamel mug) combine sugar, water and lemon juice. Put on a small fire and stirring occasionally to cook the syrup. At this time, start whipping the proteins until a fluffy foam, but not perevzbivat. When the syrup reaches 120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until tight peaks.
Soak gelatin in cold water. Milk warm in the microwave and then dissolve in it soaked and wrung gelatin. Add the praline pasta. Cold cream to whip up to stable forms of a peak and alternately with merenga (40 g) add to mass c praline. Gently shovel until smooth. Put mousse in silicone molds-hemispheres and put into the freezer for several hours.
3) Pistachio sauce: bring the milk to a boil in a small sauté pan. Separately mix the yolks with sugar and lightly beat. With a thin trickle pour the hot milk into the yolk mass, stirring constantly, so that the yolks do not curl. Pour back all the mixture into the saucepan and, with constant stirring, bring to 85 ° C. The mass should get a little thick. Remove from heat, add pistachio paste, mix thoroughly, pour into another container, cover with a food film, cool completely and put it in the refrigerator.
4) Assembling: Before serving, use a cornetic to lay a pistachio sauce on the plate, on top of the Brownie, put mousse "Praline" on it (it should be removed from the molds and slightly thawed by this time). Decorate with chocolate "twig".
Brownie com mousse de praliné e molho de pistáchio
4/ 5Oleh edward gilas