Ice Brownie

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Discover the delicious combination of flavours in our irresistible ice brownie with lemon semi sorbet! In this recipe, we’ve used some of our premium ingredients to take your culinary experience to the next level.

We start with the lemon semi sorbet, and to achieve its perfect texture we have used: Prosorbet 5 Cold/Hot Natur. This incredible blend of sugars and thickeners has been carefully designed to stabilise the sorbet, preventing water loss during freezing and thawing. The result is a smooth and refreshing lemon sorbet that melts in your mouth.

But that’s not all, we’ve prepared a delicious cocoa sauce to complement the brownie. To achieve that thick and consistent texture, we’ve incorporated a protein-based gelatine powder dough. This wonderful ingredient allows liquids to gel and gives body and stability to sauces without altering their flavour. This way, you get a cocoa sauce with an improved texture and a deliciously intense flavour.

Now, let’s talk about the main protagonist: the brownie. We have created a unique taste experience by incorporating a smooth and creamy toffee cream inside our brownie. To achieve this sweet delight, we have used Valrhona’s exquisite Oplays chocolate. Its premium quality combines with the silky toffee cream to give you an explosion of flavours and an indulgent texture in every bite.

Together, each of these premium ingredients fuse to create an exceptional dessert. From the lemon sorbet stabilised with our Prosorbet 5 Cold/Hot Natur, to the cocoa sauce with its enhanced texture thanks to the powdered gelatine dough, to the toffee cream wrapped in Valrhona’s Oplays chocolate brownie, each element has been carefully chosen to provide you with an unrivalled culinary experience.

If you are a lover of innovative gastronomy and you are looking for new flavours and textures in your desserts, you can’t miss our ice brownie with lemon semi sorbet.

Ice Brownie con semi sorbete de limón

Ice Brownie

Discover our irresistible ice brownie with lemon semi sorbet! We have used premium ingredients to achieve an exceptional culinary experience. The lemon semi sorbet is stabilised with "Prosorbet 5 Hot/Cold Natur", a mixture that prevents water loss. The cocoa sauce is thickened and stabilised with a protein-based gelatine powder dough.

Ingredients
  

Ice Brownie

  • 100 g Brownie
  • 60 g Lemon semi sorbet
  • 30 g Cocoa sauce
  • 20 g Toffee cream

Brownie

  • 80 g Plain flour Frolla Molino Quaglia
  • 160 g Eggs
  • 120 g Sugar
  • 120 g Muscovado sugar
  • 110 g Dark chocolate couverture 80% Coeur de Guanaja Valrhona
  • 200 g Butter 82% Elle&Vire
  • 10 g Corn starch
  • 5 g Salt

Lemon semi sorbet

  • 260 g Water
  • 260 g Whole milk
  • 195 g Lemon juice
  • 15 g Milk powder 1% M.G.
  • 10 g Lemon skin
  • 125 g Sugar
  • 50 g Glucose powder 33 DE Sosa
  • 80 g Dextrose Sosa
  • 5 g Prosorbet 5 cold/hot Natur Sosa

Cocoa sauce

  • 200 g Water
  • 100 g Sugar
  • 60 g Liquid glucose 40DE Sosa
  • 50 g Brown Cocoa powder

Toffee cream

  • 200 g Cream 35% Excellence Elle& Vire
  • 200 g Caramel
  • 100 g White chocolate 33% Opalys Valrhona
  • 2 g Salt
  • 20 g Gelatine dough

Gelatine dough

  • 10 g Bovine gelatine powder (220 Bloom) Sosa
  • 50 g Water

Instructions
 

Brownie

  • Mix the butter with the sugar and whisk them together. Once fluffy, add the melted chocolate.
    120 g Sugar, 200 g Butter 82%, 110 g Dark chocolate couverture 80%
  • Warm the eggs (50 °C) and mix in the muscovado sugar so that it melts. Add to the previous preparation.
    120 g Muscovado sugar, 160 g Eggs
  • Finally, add the flour with thesifted starch.
    80 g Plain flour, 10 g Corn starch, 5 g Salt

Lemon semi sorbet

  • Pasteurise the mixture as usual, except for the lemon juice.
    260 g Water, 260 g Whole milk, 15 g Milk powder 1% M.G., 10 g Lemon skin, 50 g Glucose powder 33 DE, 80 g Dextrose, 5 g Prosorbet 5 cold/hot Natur, 125 g Sugar
  • Set aside and place in the fridge. Start freezing.
  • When the mixture is at 2-3 °C, pourin the lemon juice and finish making the ice cream.
    195 g Lemon juice

Cocoa sauce

  • Mix all the ingredients and bring up to boil.
    200 g Water, 100 g Sugar, 60 g Liquid glucose 40DE, 50 g Brown Cocoa powder

Toffee cream

  • Make a caramel (200gr of sugar). Pour the hot cream and add the gelatine dough.
    200 g Cream 35%, 20 g Gelatine dough, 200 g Caramel
  • Incorporate the chocolate and salt. Emulsify.
    100 g White chocolate 33%, 2 g Salt

Gelatine dough

  • Combine the gelatine and the water. Let hydrate in the fridge for about 30 minutes.
    10 g Bovine gelatine powder (220 Bloom), 50 g Water

Final assembly

  • Cut the brownie with a square mold. Openit in half and add some toffee cream.
    100 g Brownie, 20 g Toffee cream
  • Place a spoon of lemon semi sorbetand finish with the hot cocoa sauce.
    60 g Lemon semi sorbet, 30 g Cocoa sauce
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