A rich white chocolate brownie with almonds, served with homemade raspberry jam and creamy raspberry chantilly (whipped cream). The white chocolate brownie (not technically a brownie, but the idea and method is similar to that of brownie's) has a soft but crumbly texture because of the almond paste, which also gives a subtle, sweet almond flavor. This sweetness of the brownie is perfectly complemented with sour raspberry jam and raspberry chantilly. Each component of this white chocolate raspberry dessert can be enjoyed separately. Scroll down for the recipe.
White Chocolate Almond Brownie With Raspberry Chantilly
Ingredients:
(Serves 4-5)
Raspberry Jam:
250g Frozen Raspberries
100g Caster Sugar
20ml Water
4g Pectin
Raspberry Chantilly:
250ml Whipping Cream (33%)
40g Caster Sugar
13g Invert Sugar
50g Raspberry Puree
White Chocolate Almond Brownie:
60g Almonds or Blanched Almonds (soaked O/N)
150g White Chocolate (Sweetened)
100g Unsalted Butter
70g Self Raising Flour
50g Sugar
2 eggs (Room Temperature)
1 Teaspoon Vanilla Extract (optional)
Pinch of Salt
Directions:
Raspberry Jam/Puree:
(Time taken: 20mins)
In a heavy bottom sauce pan, add frozen raspberries, sugar and water. Cook on a medium heat until the raspberries and sugar dissolves and start bubbling, which takes approximately 5-6mins.
- 250g Frozen Raspberries
- 100g Caster Sugar
- 20ml Water
Add Pectin and cook for another 10 mins or until the raspberry mixture thickens.
- 4g Pectin
Remove from the heat and strain using a metal sieve. Cover with a plastic wrap and set aside to cool down.
Jam can be stored in a clean dry bottle for up-to two weeks in the fridge.
Raspberry Chantilly:
(Time taken: 15mins + 5hr to O/N to cool down)
In a heavy bottom sauce pan, pour whipping cream, sugar, invert sugar and bring it a boil. Keep stirring with a spatula.
- 250ml Whipping Cream (33%)
- 40g Caster Sugar
- 13g Invert Sugar
Remove from the heat and add raspberry jam. Whisk to dissolve.
- 50g Raspberry Puree
Cover with a plastic wrap and first cool to room temperature followed at-least 5hr to overnight setting in the fridge. Setting whipping cream in the fridge helps whip the cream better.
Whip the raspberry whipping cream just before serving using a hand mixer or stand mixer to "soft peaks".
White Chocolate Almond Brownie:
(Time taken: 45mins)
Pre-heat the oven to 180°C (Fan).
Peel the skin off the soaked almonds if using skinned almonds and blend to a paste. It is ok if few almonds remain crumbly.
- 60g Almonds or Blanched Almonds (soaked overnight)
On a double boiler or Bain-marie, melt the butter, white chocolate and sugar. If your white chocolate is unsweetened, add more sugar according to your taste. Do not worry if the white chocolate clumps together white melting it with butter, it will be resolved in the next step.
- 150g White Chocolate (Sweetened)
- 100g Unsalted Butter
- 50g Sugar
Remove the white chocolate butter mixture from the heat and let it cool for 5mins. Add one egg at a time and whisk to mix; whisk fast making sure not to cook the eggs. Add vanilla extract and whisk again.
- 2 eggs (Room Temperature)
- 1 Teaspoon Vanilla Extract (optional)
Finally, sieve in the self raising flour and salt. Mix with a spatula, do not over-mix.
- 70g Self Raising Flour
- Pinch of Salt
Pout the brownie mixture into a lined or greased baking pan. I prefer using a wider pan to make a shallow brownie (I used Ø20cm tart shell) but use what you have and how you like.
Bake for 25mins or until toothpick come out clean.
Assembly:
Using a circular cutter of your choice, cut out brownie and trim the browned top layer (optional). Spread a generous layer of raspberry jam and pipe the raspberry Chantilly on-the top. Serve fresh.
Thank you for visiting the page and reading out this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe.
Enjoy! From Pistachio With Love...
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