Brownie, pumpkin and vanilla
This recipe has it all: powerful flavours, creaminess, crunchy textures and refreshing acidic hints that lift the tempered sweetness. The hazelnut praline and choice of chocolate enhance all flavours. All components are easy to make yet requires time in preparation. Trust us: when your guests eat this dessert delight it will overwhelm their taste buds.
Recipe
Brownie
| ingredients | preparation |
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Melt the chocolate at a maximum heat of 45° C. Stir the other ingredients into the chocolate. |
Pour into a square tray and bake for 20 minutes at 180° C. Leave to cool completely before slicing. |
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Pumpkin and vanilla
| ingredients | preparation |
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Steam and leave to drain. |
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Mix with the pumpkin. |
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Add and leave to set. |
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Mix and add. |
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Soften and add. |
Pour into moulds of your choice and leave to cool in the fridge. |
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Ganache with praline
| ingredients | preparation |
|---|---|
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Heat the cream and milk, then add the egg yolk. Stir with a wooden spoon until the mixture thickens. |
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Pour the cream over the chocolate. |
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Stir in the praline. |
Cocoa crumble
| ingredients | preparation |
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Mix all the ingredients together, bake for 15 minutes at 150° C, stirring regularly. |
Orange jus
| ingredients | preparation |
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Cook until a syrup forms. |
Finishing and presentation
| ingredients | preparation |
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Cut a rectangle of 1 cm wide and 3 cm long from the brownie dish. |