Raspberry ice-cream brownie stack

A beautifully layered dessert to impress your guests. INGREDIENTS 600 ml pouring cream 2 cups milk 6 egg yolks 110 grams caster sugar 125 grams frozen raspberries 250 grams fresh raspberries BROWNIE 3 eggs, separated 150 grams caster sugar 1 tsp vanilla extract 200 grams dark chocolate {70% cocoa}, melted, cooled 60 grams ground almonds 1⁄2 tsp baking powder 2 tbsp cocoa powder 50 grams butter, melted POMEGRANATE SYRUP 2 cups pomegranate juice 150 grams sugar 2 tsp lemon juice METHOD PLACE cream and 1 1⁄2 cups of the milk in a medium pot over medium heat; bring almost to a simmer. WHISK egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly. TRANSFER mixture to a clean medium saucepan; place over low-medium heat. COOK, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover the surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold. POMEGRANATE SYRUP Combine ingredients in a medium pot over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool. … Continue reading Raspberry ice-cream brownie stack