RASPBERRY AND CARAMEL BROWNIE
Difficulty level
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 250 |
| unsalted butter 82% fat - melted | g 300 |
Preparation
Combine the IRCA BROWNIES CHOC and water in a mixer equipped with whisk or paddle attachment at medium speed for 2-3 minutes, then add the melted butter.
Pour 1/3 of the brownie dough into the mould, pour a layer of FRUTTIDOR LAMPONE and then pour the brownie reaching 2/3 of the mould.
Bake at 160°c for 20min.
Ingredients
| liquid cream 35% fat | g 150 |
| LILLY NEUTRO | g 40 |
| water | g 40 |
| CHOCOCREAM CARAMEL FLEUR DE SEL | g 250 |
| liquid cream 35% fat - COLD | g 200 |
Preparation
-Bring the cream to a boil.
-Add water, LILLY NEUTRO and mix.
-Add CHOCOCREAM CARAMEL FLEUR DE SEL while mixing.
-Finally, add the cold cream until it is all emulsified.
-Cover with contact film and leave overnight in the refrigerator.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Heat to to35`C and use it to glaze the base of the brownie.
Glassare i bordi dei brownie con il CHOCOSMART CARAMEL CRUMBLE.
Montare in planetaria la Namelaka al caramello, Dopodichè fare un ciuffo e realizzare un foro all'interno della namelaka con l'aiuto di uno scavino e farcire con fruttidor lampone
