Brownie with panna cotta and stewed pear
Chocolate, pear and caramel may be a classic combination, yet this recipe gives it a contemporary twist. What can you expect: solid chocolate flavours, creaminess and lovely acid hints of pear. Everyone will love this dessert. Putting it on the menu will appeal to a broad audience.
Recipe
Brownie with cocoa nibs (for 2 squares of 17 cm)
| ingredients | preparation |
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Beat until light and fluffy. |
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Add. |
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Spread into two trays and sprinkle with Callebaut NIBS-S. Bake at 175°C for 14 minutes. |
Panna cotta with vanilla
| ingredients | preparation |
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Bring to the boil and remove from the heat. |
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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. |
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Stewed pear with lime
| ingredients | preparation |
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Bring to the boil. |
Crunchy sheet of chocolate
| ingredients | preparation |
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Mix and pour onto a sheet. |
Caramel and balsamic vinegar reduction
| ingredients | preparation |
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Make a caramel. |
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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. |