Brownie with panna cotta and stewed pear
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Brownie with cocoa nibs (for 2 squares of 17 cm)
| Ingredients | Preparation |
|---|---|
|
205 g
sugar
170 g butter |
Beat until light and fluffy. |
|
95 g
dark chocolate Callebaut Finest Selection Kumabo
135 g eggs 85 g sieved flour |
Add. |
| Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes. | |
Panna cotta with vanilla
| Ingredients | Preparation |
|---|---|
|
380 g
milk
120 g sugar 1 vanilla pod |
Bring to the boil and remove from the heat. |
| 70 g gelatine mass | Leave to soak and add. Leave to dissolve thoroughly and strain. |
| Leave to cool for two hours. Mix every half hour and then spread over the brownie in the trays. | |
Stewed pear with lime
| Ingredients | Preparation |
|---|---|
|
400 g
blanched pear (diced)
100 g sugar 50 g pear juice Juice of ½ lime Zest of one lime |
Bring to the boil. Cook the stewed pears. |
Crunchy sheet of chocolate
| Ingredients | Preparation |
|---|---|
|
500 g
tempered milk chocolate Callebaut Select 823NV
80 g biscuit crunch Callebaut Pailleté Feuilletine M-7PAIL |
Mix and pour onto a sheet. Cut into pieces of 8.5 cm x 3 cm. |
Caramel and balsamic vinegar reduction
| Ingredients | Preparation |
|---|---|
| 500 g sugar | Make a caramel. |
| 280 g balsamic vinegar | Deglaze with the balsamic vinegar and leave to cool. |
Finishing and presentation
Arrange a piece of brownie-panna cotta on a plate.
Top with a sheet of chocolate. Add stewed pear. Finish with the
caramel and balsamic vinegar reduction.
