The Australian Women’s Weekly New Zealand Edition — May 2017

122 MAY 2017

Raspberry ice-cream
brownie stack
SERVES 10 PREP AND COOK TIME1 HOUR
30 MINUTES (+ COOLING, REFRIGERATION
AND FREEZING TIME)
Thiscakeisabitofwork,butthestages
can be staggered and the reward is high.

600ml cream
2 cups (500ml) milk
6 egg yolks
½ cup (110g) caster sugar
125g frozen raspberries
250g fresh raspberries
BROWNIE
3 eggs, separated
2⁄3 cup (150g) caster sugar
1 teaspoon vanilla extract
200g dark chocolate (70% cocoa),
melted, cooled
½ cup (60g) almond meal (ground
almonds)
½ teaspoon baking powder
2 tablespoons cocoa powder

50g butter, melted

POMEGRANATE SYRUP

2 cups (500ml) pomegranate juice

2⁄3 cup (150g) caster sugar

2 teaspoons lemon juice

1 Place cream and 1½ cups of the milk in a

medium saucepan over medium heat;

bring almost to a simmer.

2 Whisk egg yolks and sugar in a large

heatproof bowl until thick and pale.

Gradually add cream mixture, whisking

constantly. Transfer mixture to a clean

medium saucepan; place over low-

medium heat. Cook, stirring constantly,

for 10 minutes or until mixture thickens

slightly and coats the back of a spoon.

Transfer to a heatproof bowl; cover

surface with plastic wrap. Cool, then

refrigerate for 4 hours or until cold.

3 BROWNIEMeanwhile, preheat oven

to 180°C (160°C fan-forced). Grease a

20cm x 30cm rectangular slice pan; line

base and two long sides with baking

paper, extending the paper 2cm over the

sides. Beat egg yolks, ½ cup of the sugar

and the extract in a small bowl with an

electric mixer for 5 minutes or until thick

and pale. Fold in chocolate. Beat egg whites

in a clean small bowl with an electric

mixer until soft peaks form. Gradually add

remaining sugar, beating after each addition

until sugar dissolves and mixture is glossy

and firm. Gently fold egg white mixture

into egg yolk mixture. Add almond meal,

combined sifted baking powder and

cocoa, and butter; fold into chocolate

mixture. Pour mixture into pan. Bake

for 20 minutes or until a skewer inserted

into the centre comes out clean. Leave

Brownie in pan for 10 minutes; turn,

top-side up, onto a wire rack to cool.

4 POMEGRANATE SYRUPMeanwhile,

combine ingredients in a medium

saucepan over medium heat; bring to

the boil. Reduce heat to low; simmer for

25 minutes or until reduced to 1 cup. Cool.

5 Blend frozen raspberries and remaining

milk until smooth; fold into cold custard..

Transfer to an ice-cream machine; churn

according to manufacturer’s instructions.

Line a clean 20cm x 30cm rectangular

slice pan with plastic wrap. Spread

the ice-cream into pan; cover. Freeze

for 4 hours or until firm.

6 Cut Brownie in half lengthways. Place

one piece of Brownie on a plate. Cut

ice-cream in half lengthways. Place one

piece of ice-cream on top of Brownie;

repeat layers. Top with fresh raspberries

and drizzle with Pomegranate Syrup.

Suitable to freeze. Not suitable

to microwave.

Test Kitchen tips

●You can replace fresh raspberries

with extra frozen raspberries, fresh

strawberries or pomegranate seeds.

●If you don’t have the time to make

ice-cream from scratch and want a

short cut, fold the raspberry purée

through 1.5 litres of slightly softened

good-quality vanilla ice-cream.

Raspberry ice-cream
brownie stack