King Elvis Choco Peanutbutter Brownie with Raspberry Ice Cream

Preparation

1. For the raspberry ice cream: blend the ingredients together with an immersion blender until smooth. Deep freeze and pour into a pacojet beaker.
2. For the peanut butter mousse: whisk the cold QimiQ Whip Pastry Cream (previously QimiQ Whip) until completely smooth. Add the remaining ingredients and whip.
3. For the chocolate mousse: whisk the cold QimIQ Whip Pastry Cream (previously QimiQ Whip) until completely smooth. Add the cream and sugar and whip. Fold in the melted milk chocolate.
4. Spread the peanut butter mousse onto the brownie sponge base. Top with the chocolate mousse and cut into pieces.
5. Serve the chocolate peanut butter brownies with the raspberry ice cream.