The aroma of all natural vanilla icecream, plus the bittersweet flavor of chocolate rownie, the tartness of raspberry, and the sweetness of toffee syrup, altogether they form a perfect symphony of flavors.
Restaurants often serve ice cream with a wafer stick or a piece of ice cream waffle. They not only serve as garnish, but could also warm the tongue and mouth back up that has been numbed up by the ice cream. The brownie used in this recipe serves the same purpose.
This brownie is especially made to be enjoyed with ice cream. It is much dense than regular brownies, such that, they crumble very easily. When used as an ice cream topping, it can be easily broken up with a spoon.
Other than serving it alongside ice cream, it is also very delicious all by itself, and it astes even better cold.
Brownie Recipe:
Incredients:
Butter........................................75g
Bittersweet Chocolate..............200g
Extra Fine Sugar.......................75g
Salt............................................1/4 t
Egg............................................1
Cake Flour.................................75g
Instruction:
1) Melt the butter and the chocolate in a double boiler, mix often until everything melted.
2) Remove from heat, add sugar and salt, mix well, and then add egg, mix well.
3) Gently sift in the flour and mix well.
4) Line the baking sheet with parchment paper, pour in the mixture, cover the top with more parchment paper, press down until it is 1 cm thick.
5) Remove the top piece of parchment paper. Preheat oven to 140 C (284 F).
6) Bake for 20 minutes and it is done.
7) Let it cool to room temperature. Use a sharp knife to cut into small cubes, about 1 to 2 cm pieces.Don't worry if crumbling occurred while cutting, as it will still be delicious.
Note:
When westerners make brownie, they tend to add a lot of baking soda or baking powder, whether it is a dense brownie recipe or not. Baking powder and baking soda can make the texture fluffier, but they do not enhance the flavor, feel free to add them, if you want.
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Natural Vanilla Ice Cream
Ingredient:
Egg Yolk.................................3
Extra Fine Sugar.....................150 g
Milk.........................................2 cups
Vanilla Bean.............................1
Unsweetened butter..................1/2 liter
Instruction:
1) Mix egg yolks and sugar well.
2) Heat milk to boil, kill the heat, and immediately pour the milk into the egg yolk and sugar mixture, mix until sugar completely dissolves.
3) Split the vanilla bean into half and scrap off the seeds.
4) Put the seeds into a small bowl, add a little bit of the milk mixture, mix until the seeds completely separated, and then pour everything back into the pot of milk mixture.
5) Add butter, mix well, cool to room temperature.
6) Use an ice cream machine to churn it into ice cream.
Note:
For instructions on how to use a ice cream maker, please reference previous blog posts on how to make ice cream.
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Toffee Syrup:
Incredients:
Milk.........................200 g
Sugar........................200 g
Malt Sugar (Maltose)...200 g
Butter........................100 g
滾水………………半杯
Boiling Water..........1/2 cup
Instruction:
1) Place the first four ingredients into a none-stick pot.
2) Boil until thicken. Stir often to prevent burning at the bottom of the pan.
3) Boil until the color turns yellow, see picture below.
4) Pour in boiling water, be careful of splatters.
5) The water will incorporate into the mixture pretty quickly, kill the heat, pour the syrup into a clean container, it will stay fresh for over a week even without refrigeration.
Note:
If you don't have malt sugar, you can use regular sugar. The result will be sweet, and the mixture would be more inclined to form crystals in the cooking process.
Toffee syrup ice cream toppers are delicious but very sweet. Europeans like it better than us. They pour on top of ice cream, as well as at the bottom of the container. By the time we finish the ice cream we'd probably be a little overwhelmed by the sweetness, rather than just feeling cold.
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