Thursday , August 13 2020
Chocolate Brownie with a Peanut Butter Parfait and Rich Chocolate Sauce 1

Chocolate Brownie with a Peanut Butter Parfait and Rich Chocolate Sauce

Recipe by Adam Jarvis, The Dining Rooms, Cinema City

Featured in Feast 10 – October 2016

SERVES Four

INGREDIENTS

Chocolate Brownie
– serves four to six

125g
of unsalted butter
100g
of 70 per cent dark chocolate
40g
of cocoa powder
32g
of plain flour
½tsp
of baking powder
175g
of caster sugar; edible flowers of your choice – we recommend pansies
2 eggs

Peanut Butter Parfait
(make in advance)
– serves six to eight

100g
of smooth peanut butter
75ml
of double cream
250g caster sugar
4 eggs
(2 whole, 2 separated)
175g of whipping cream

Chocolate Sauce
200g of 70 per cent dark chocolate
175ml
of semi-skimmed milk
3tbsp
of double cream
30g
of caster sugar
30g
of unsalted butter, diced

Method

Chocolate Brownie
1.
Melt the chocolate and butter together over a pan of hot water 2. Whisk the eggs and sugar together until smooth 3. Fold the chocolate mix into the eggs and sugar mixture 4. Fold in the flour, baking powder and caster sugar 5. Bake for approximately 25 minutes or until cooked 6. Serve immediately with parfait, chocolate sauce and edible flowers

Peanut Butter Parfait
1. Line a terrine mould with cling film 2. Whisk together the peanut butter and double cream until smooth 3. Make a sabayon with 160g of sugar, the whole eggs and egg yolks, in a bowl over a pan of simmering water 4. Whisk for approximately 6 minutes until you achieve a very light mousse 5. Remove from the heat and continue to whisk until the mixture is cool 6. Put the rest of the sugar in a saucepan with 3tbsp of water 7. Heat gently to dissolve, and then boil for 2 minutes until the temperature reaches 115°C on a sugar thermometer 8. Beat the egg whites to a stiff peak then slowly add the sugar syrup and continue to beat until you achieve a mixture that is stiff and shiny 9. Fold the egg white mixture into the peanut butter mix 10. Whip the cream until it is semi whipped 11. Fold in the whipped cream and then the sabayon 12. Pour the whole mixture into your chosen mould and freeze for 8-10 hours

Chocolate Sauce
1. Melt the chocolate in a bowl over a simmering pan of water until it has a smooth consistency 2. Mix the milk, cream and sugar in a saucepan and whisk until it boils 3. Pour the boiling milk mixture into the chocolate and whisk continuously – you may need to put it back on the stove 4. Take off the heat and whisk in the butter piece by piece until you have a smooth sauce 5. Pass through a fine metal sieve and serve warm

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