Brownie with forest fruits and coffee cream

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Brownie with forest fruits and coffee cream

Quantity of servings: 30 x 40 cm form

Ingredients

Brownie

eggs 460 g

sugar 260 g

butter 400 g

Bellaria Dark Chocolate 77% 500 g

Forest fruit gel

pectin NH 14 g

sugar 100 g

mixed forest fruit purèe 900 g

lime juice 2 pcs.

Coffee cream

UHT cream 33% (1) 400 g

coffee beans 50 g

glucose syrup 50 g

Bellaria Chocolate 55% 320 g

Bellaria Milk Couverture Chocolate 34.5% 70 g

cocoa butter 10 g

espresso 100 g

UHT cream 33% (2) 250 g

Preparation method

Brownie

Melt the butter and chocolate in the microwave to 45°C. Add sugar, eggs and mix. Line a baking tray with parchment paper, spread the mixture. Bake for 15 minutes at 170°C. Freeze.

Forest fruit gel

Combine pectin and sugar. Pour the puree and the lime juice into a pot and heat to 40°C. Add the dry ingredients. Cook, stirring all the way to the bottom, for another minute. Cool.

Coffee cream

Heat the cream (1) to 80°C with the crushed coffee beans, set aside for 30 minutes and reheat. Pour the hot liquid over the cocoa butter and chocolate. Blend, add coffee, cream (2) and blend again. Refrigerate for 12 h.