MILK CARAMEL BROWNIE WITH MANGO SORBET

cooking

Brownie

• Combine milk chocolate, caramel chocolate, and GRANDPRO Cake margarine; melt it in a bain-marie.
• Beat eggs with caster sugar to a light foam.
• Mix the dry ingredients: flour, baking powder, salt, and chili pepper.
• Carefully combine the chocolate and the egg mixtures; add the mixed dry ingredients.
• Bake in a 20×20 cm baking pan at 180 °C for 20–25 minutes.
• Cut into portions before serving.

Mango sorbet

• Mix all the ingredients.
• Freeze it in an ice cream maker.

Chocolate chips

• In a bain-marie, melt the chocolate; combine it with the waffle crumbs.
• Spread this mixture in a thin layer onto parchment paper and cool.
• Cut into rectangles or triangles using a ruler.

Salted caramel sauce

• Combine the cream, glucose syrup, salt in a saucepan and heat.
• In another saucepan, melt the sugar; pour the first mixture into to cool it; boil to 105 °C.
• Add the gelatin and GRANDPRO Cream margarine; beat with a blender.
• Refrigerate for 3 hours to stabilize.

Plating and garnish

• Place a piece of brownie on a plate; spread the salted caramel sauce over it.
• Place the mango sorbet on top.
• Put some roasted salted peanuts around the sorbet.
• Garnish the dessert with chocolate chips and microgreens.