Brownies Glazed with Orange Chocolate Ganache, Eggnog Panna Cotta and Coconut Sriracha Lime Ice Cream


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Brownie Glazed with Orange Chocolate Ganache
Unsweetened chocolate 450 g
Butter 675 g
Egg 1 each
Sugar Sugar g
Club House Sea Salt, French Mediterranean 7 g
Club House Vanilla Extract, Pure 30 g
Bread flour 450 g
Eggnog Panna Cotta
Cream 150 mL
Milk 250 mL
Club House Cinnamon Sticks 2 each
Club House Nutmeg, Ground 1/4 tsp
Sugar 37.5 g
Orange, zested 1 each
Gelatin 3 g
Water, cold 15 g
Sriracha Lime Ice Cream
Thai Kitchen Coconut Milk 510 g
Egg yolks 3 each
Sugar 3 tbsp
Club House Sriracha & Lime 1 tbsp
Club House Vanilla Extract, Pure 1 tbsp

Instructions

This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competition Team 1: Natalie Gallina, Julianna Gazzoli, Samantha Pharoah and Vanessa Cianco.

For the Brownie Glazed with Orange Chocolate Ganache: Melt chocolate and butter together in a double boiler. Let the mixture cool to room temperature. Mix the eggs, sugar, Club House Sea Salt, French Mediterranean and Club House Pure Vanilla Extract together until combined. Blend in the cholate mixture, sift in the flour and fold in. Pour mixture into a pan and bake at 325°F for 45 to 60 minutes.

For the Eggnog Panna Cotta: Pour the cream, milk, spices and sugar in a pan. Cut the peel of one of the reserved orange quarters into two and add to pan. Bring slowly to a boil, remove from the heat then leave to infuse for 20 mins. Sieve into another pan. In a bowl, cover the gelatine leaves in cold water and soak until softened. Squeeze out any excess liquid and stir into the spiced milk. Reheat to dissolve the gelatine if necessary. Divide between 8 wine glasses. Chill overnight to set. Meanwhile, make the compote. Strain the fruit and pour the liquid into a saucepan (reserving the berries) with the wine, lemon zest, vanilla seeds, sugar and orange zest. Heat gently and stir to dissolve the sugar. Simmer for 10 minutes and strain using a cheese cloth.

For the Sriracha Lime Ice Cream: In a medium pot whisk egg yolks, honey and Club House Sea Salt, French Mediterranean. Add Thai Kitchen Coconut Milk and whisk until well combined. In a pot over medium high heat, heat mixture stirring constantly for 8 minutes. Remove from heat and add Club House Pure Vanilla Extract. Transfer mixture into a bowl and chill until cold. Process mixture in an ice cream maker and transfer to a container to freeze for 1-2 hours.

For Serving: In a decorative bowl place brownie and add two scoops of Sriracha and Lime ice cream.

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