Brownies with Coffee Grounds
Baking and Desserts • European
Description
This recipe was shared with us by chef pastry chef Emily Smith for the festival menu at a popular American restaurant.
Ingredients
- Butter 0 oz
- Chocolate 53% 5 oz
- Sugar 10 oz
- Almond 0 oz
- Wheat Flour 0 oz
- Salt 0 oz
- 33% Cream 5 fl oz
- Egg white 5 pieces
- Corn Starch 0 oz
- Gooseberry 5 oz
- Buttermilk 10 oz
- Ground Coffee 0 oz
Step-by-Step Guide
Step 1
Melt the butter with the chocolate in a water bath.
Step 2
Whisk the eggs with 110 grams of sugar and add to the chocolate mixture.
Step 3
Finally, add the flour—both wheat and almond, coffee grounds, and salt. Mix until smooth.
Step 4
Bake in a mold for 10–15 minutes at 345°F. Allow to cool completely.
Step 5
Prepare buttermilk ice cream. Pour the cream into a saucepan and warm over low heat.
Step 6
Mix 30 grams of sugar with cornstarch and add to the egg yolks.
Step 7
Gradually pour the warmed cream into the yolks while constantly stirring. Then return the entire mixture to the saucepan and cook, stirring actively, until steam appears, then for about 5 more minutes. The mixture should not boil.
Step 8
Place in the freezer, taking it out every half hour to stir the mixture to prevent crystallization.
Step 9
Prepare gooseberry jam. Remove the stems from the berries, blend them, and cook for 10 minutes with 40 grams of sugar.
Step 10
On a plate, place the brownie, top it with a scoop of ice cream, and add a little gooseberry jam.
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