Brownie, pumpkin and vanilla
Recipe serves 10 people
(Created by Benoit Dewitte, Chef at Restaurant Benoit & Bernard Dewitte, Zingem - Callebaut Ambassador Belgium)
Brownie
| Ingredients | Preparation |
|---|---|
| 145 g dark chocolate Callebaut Origine Sao Thomé | Melt at a maximum heat of 45° C. |
|
260 g
soft butter
140 g flour 4 eggs |
Stir into the chocolate. |
| Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing. | |
Pumpkin and vanilla
| Ingredients | Preparation |
|---|---|
| 400 g pumpkin | Steam and leave to drain. |
|
150 g
sugar
100 g cream 10 drops almond essence |
Mix with the pumpkin. |
| 5 g Gelcrema (texturising agent by Sosa) | Add and leave to set. |
|
450 g
whipped cream
Pulp of 2 vanilla pods |
Mix and add. |
| 9 g sheet gelatine | Soften and add. |
| Pour into moulds of your choice and leave to cool in the fridge. | |
Ganache with praline
| Ingredients | Preparation |
|---|---|
|
400 g
cream
200 g milk 200 g egg yolk |
Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens. |
| 500 g dark chocolate Callebaut Origine Sao Thomé | Pour the cream over the chocolate. |
| 100 g PRA-CLAS praline | Stir in the praline. |
Vanilla oil
| Ingredients | Preparation |
|---|---|
|
1
vanilla pod
100 ml extra virgin olive oil |
Heat the vanilla pod in the oil, infuse up to +/- 60° C and pour through a sieve. |
Cocoa crumble
| Ingredients | Preparation |
|---|---|
|
200 g
butter
160 g desiccated coconut 160 g sugar 50 g cocoa Nibs (crushed cocoa bean kernels) |
Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly. |
Orange jus
| Ingredients | Preparation |
|---|---|
|
750 g
orange juice
200 g lemon juice 100 g glucose 50 g sugar |
Cook until a syrup forms. |
Finishing and presentation
Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish.
Arrange the pumpkin and ganache on top of the brownie and garnish with Crispearls dark in gold powder.
Arrange the crumble in a line in front of the brownie on the plate and add the ice cream on top.
Garnish with the vanilla oil and orange jus.
Harmony
The fruity and acidic flavours of the Sao Thomé are combined with the gentle and mild taste of the pumpkin and vanilla. While the slightly acidic flavour of the orange jus emphasises the taste of the chocolate.
