Chocolate brownie with pear, pistachio ice-cream and argan dressing
6
persons
: moderate
: 20 minutes
Ingredients
- 6 mini pears
- 100 grams brown sugar
- 50 ml lemon juice
- 1 vanilla stick
- 50 grams bitter chocolate
- 80 grams butter
- 2 eggs
- 80 grams sugar
- 40 grams flour
- 30 grams chopped pistachio nuts
- pistachio ice cream6 mini pears
- 100 grams brown sugar
- 50 ml lemon juice
- 1 vanilla stick
- 50 grams bitter chocolate
- 80 grams butter
- 2 eggs
- 80 grams sugar
- 40 grams flour
- 30 grams chopped pistachio nuts
- pistachio ice cream
Preparation
- Add the brown sugar, lemon juice, cinnamon stick and the scraped vanilla stick to the water and bring to the boil. Boil the peeled pears on a low fire (about 10’). Leave the pears to cool down in the liquid. Preheat the oven at 170° C
- Melt the chocolate on a low fire in a saucepan and mix with the butter. In the meantime, whisk the eggs and sugar until light and airy and mix with the chocolate. Add the sifted flour. Chop the pistachio nuts roughly and mix carefully with the chocolate mix
- Line the baking tin with parchment paper, pour the mixture into the tin and bake it. Baking time depends ont the thickness. When pricking with a knife, the knife should come out clean. Remove the brownie from the oven and wrap it in cling film
- Heat the honey for a short while with the vanilla stick. Remove from fire and add white wine vinegar and argan oil. Taste !
- Remove the pearsfrom the water and cut the cooled-down brownie into little pieces
- Place a piece of brownie on a plate and add a pear and a scoop of pistachio ice-cream. Top with the dressing.Add the brown sugar, lemon juice, cinnamon stick and the scraped vanilla stick to the water and bring to the boil. Boil the peeled pears on a low fire (about 10’). Leave the pears to cool down in the liquid. Preheat the oven at 170° C
- Melt the chocolate on a low fire in a saucepan and mix with the butter. In the meantime, whisk the eggs and sugar until light and airy and mix with the chocolate. Add the sifted flour. Chop the pistachio nuts roughly and mix carefully with the chocolate mix
- Line the baking tin with parchment paper, pour the mixture into the tin and bake it. Baking time depends ont the thickness. When pricking with a knife, the knife should come out clean. Remove the brownie from the oven and wrap it in cling film
- Heat the honey for a short while with the vanilla stick. Remove from fire and add white wine vinegar and argan oil. Taste !
- Remove the pearsfrom the water and cut the cooled-down brownie into little pieces
- Place a piece of brownie on a plate and add a pear and a scoop of pistachio ice-cream. Top with the dressing.
beerpairing
This delicate amber beer has a very inviting head and tastes rather sweet with its bouquet of fruit, caramel, vanilla and nuts. It has a spicy and citrusy bitter aftertaste. This beer goes extremely well with a smooth and creamy chocolate dessert. Its subtle vanilla aroma can also be found in the Bapas dressing and pear.
