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Brownie with goat cheese mousse

Ingredients

BROWNIE
  • 350g sugar
  • 200g butter
  • 270g eggs
  • 30g flour
  • 190g dark chocolate
    1.  

 

GOAT CHEESE MOUSSE
  • 50g sugar
  • 50g egg whites
  • 70g goat cheese
  • 150ml cream

 

CHOCOLATE GANACHE
  • 50ml beetroot juice
  • 100g dark chocolate
  • 100ml cream
    1.  

 

HAZELNUT CRUMBS
  • 50g hazelnuts
  • 75g butter
  • 100g sugar
    1.  

 

Servings:4Level: averange

1. Make the brownie. Beat the eggs together with flour until smooth and thick batter. In a bigger pot, add the sugar and melt it. Once it starts bubbling, add the cold butter, cut into small cubes. Stir gently until you get a caramel, then add the chocolate. Gently combine the caramel-chocolate mixture together with the egg and flour mixture. Bake in a pre-heated oven at 160°C for 40 minutes.

2. Make the goat cheese mousse. Whisk the egg whites together with the sugar until thick smooth mixture forms. Heat the goat cheese together with the cream and stir until smooth. Gently add the whisked egg whites and mix. Put in a bowl and place in a freezer until it cools.

3. Make the beetroot juice and dark chocolate ganache. In a saucepan, pour the cream and beetroot juice and bring it to a boil. Pour it over the chocolate and mix well.

4. Make the caramel and hazelnut crumbs. In a pot, add the sugar and melt it. Once it starts bubbling, add the cold butter, cut into small cubes. Stir well, then add the toasted hazelnuts. Allow the mixture to cool, then blend in a blender.

5. Place a piece of brownie on a plate. Add a little bit of the dark chocolate ganache and goat cheese mousse on top and sprinkle with some hazelnut and caramel crumbs.

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Brownie with goat cheese mousse