Chocolate brownie and banana ice cream – chocolate and beetroot brownie served with banana crumble ice cream and a raspberry and vanilla coulis
Ingredients
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Ingredients
g McDougalls Brownie Mix
g Cooked beetroot
ml Water
g McDougalls Crumble Mix
g Frozen Banana
ml Fat free vanilla yoghurt
25 Fresh raspberries
g Frozen raspberries
g Fresh mint leaves
ml Honey
g Icing sugar
g McDougalls Thickening granules
Method
1
Step 1
Preheat the oven to 180
2
Step 2
Place 60g of yoghurt into the freezer.
3
Step 3
Put the cooked beetroot, 10ml of water and brownie mix into a blender and wizz until it becomes a thick paste.
4
Step 4
Using a non-stick cupcake pan (I use a silicon one) Divide the brownie mix equally into 4 and bake for 10-15 minutes, the brownies should have a crusty top but still feel soft to touch. Set aside to cool.
5
Step 5
Spread the crumble mix out on a baking tray and bake for 8-10 minutes until dark golden brown. Set aside to cool.
6
Step 6
Put the frozen raspberries, honey and 50ml of water into a pan and place on a medium heat on the hob, cook until the mixture reduces and thickens slightly. Stir occasionally to prevent sticking. Add the thickening granules and stir for a further 2 minutes. Remove from heat and leave to cool.
7
Step 7
Once cooled, pass the raspberry mix through a sieve, throw away the seeds. Put just over 1/3 of the coulis into a separate bowl and mix in 20g of the yoghurt. Pour into 2 sauce bottles and set aside
8
Step 8
In a blender, put the frozen banana and 60g of vanilla yoghurt and blend until smooth, mix in the cooled crumble and return to the freezer.
9
Step 9
Remove the brownies from the mould by running a knife around the edge and gently ease them out, dust with icing sugar.
10
Step 10
To plate - Diagonally across the middle of the plate, dot 8 dots, (4 raspberry, 4 vanilla) of the coulis’s alternating between the two, then using a chopstick and starting at the top of the line drag it down the centre to create a “heart” pattern. Place the brownie in the bottom left corner and top with 2 fresh raspberries and a mint leaf, scoop out a ball of ice cream and place in a small bowl in the opposite corner to the brownie.