ADVERTISEMENT

Cracked Caramel & Brownies

Cracked Caramel & Brownies

Cup O’ Coffee & Brownies – Chocolate Brownie Chunks, Phil & Sebastian Espresso Mousse, Sautéed Banana, Cracked Caramel.

ADVERTISEMENT

ingredients

Flourless Brownie (Gluten Free)

6
Tbsp unsalted butter
¾
cup granulated sugar
8
oz semi sweet chocolate, chopped
2
eggs
1
tsp vanilla extract
1
Tbsp unsweetened cocoa powder
3
Tbsp cornstarch
¼
tsp table salt

Bananas

½
cup chopped banana
3
Tbsp water
2
tsp granulated sugar
¼
tsp vanilla extract
1
tsp lemon juice

Cracked Caramel

Vegetable oil, to grease pans
2 ½
cups granulated sugar
cup light corn syrup
6
Tbsp water
6
Tbsp water
2
tsp vanilla
2
Tbsp baking soda

Phil & Sebastian Espresso Loose Mousse

4
large egg yolks
¼
cup granulated sugar
1
pinch fine salt
2 ½
cups cold heavy cream
2
Tbsp finely ground Phil & Sebastian Honduras coffee beans
1
Tbsp icing sugar

Plating, Starting from the Bottom

1
tsp bananas
2
tsp Espresso Mousse
3
brownies
1
Tbsp whipped cream
1
tsp bananas
2
tsp Espresso Mousse
1
brownie
1
Tbsp whipped cream
5
crack rocks
1
pinch raw ground espresso
ADVERTISEMENT

directions

Step 1

Preheat oven to 350ºF.

Step 2

Over a bain-marie, melt the butter. Add sugar and whisk. Add chopped chocolate. Whisk for 2 minutes.

Step 3

Add eggs one at a time, whisking after each addition.

Step 4

Sift together cocoa powder and cornstarch. Add salt and mix.

Step 5

Transfer to prepared brownie pan. Bake for 23 minutes. Cool in pan to room temperature. Cut into 1×1-inch cubes.

Step 6

Combine all in a pan and saute until softened. Allow to cool fully.

Step 7

Line a high sided pan with with oil and parchment paper so that the parchment paper is 2 inches above the height of the top of the vessel. Set aside.

Step 8

In a high-sided pot and using a candy thermometer, combine sugar, corn syrup, water and vanilla. Bring to 300ºF making sure to use a candy thermometer. Remove from heat and add baking soda and whisk until soda puffs and is incorporated, be very carfeful.

Step 9

Immediately transfer to greased lined dish and cool completely; do not touch hot sugar or tray. Once fully cool, break into pieces and set aside for garnish.

Step 10

In a medium sized bowl whisk together yolks, sugar and salt until the mixture is well combined and smooth.

Step 11

In a saucepot, combine 1 cup of heavy cream and ground espresso, scold the cream and allow the coffee to steep for a 2 minutes. Strain through a fine chinoise or a cheese cloth making sure to squeeze out all the moisture.

Step 12

Slowly and in 3 equal batches, transfer the hot cream into the yolk mixture while whisking. Once evenly combined, place bowl over a double boiler and cook to anglaise stage. Transfer to a clean vessel and cover with plastic touching the surface. Allow to cool fully then transfer to fridge to cool.

Step 13

Beat 1 cup of heavy cream to soft peaks. Fold heavy cream into chilled anglaise mixture. Chill.

Step 14

Beat remaining 1/2 cup of heavy cream with icing sugar to soft peaks for garnish.

Step 15

Assemble from bottom to top and enjoy.

Rate Recipe

My rating for Cracked Caramel & Brownies
ADVERTISEMENT