QimiQ Recipe Database

King Elvis Choco Peanutbutter Brownie with Raspberry Ice Cream

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QimiQ Benefits

Real dairy cream product - cannot be over whipped
Longer presentation time at room temperature
Enhances the natural taste of added ingredients

30

easy

Ingredients for 10 portions

1 Brownie sponge base
For the raspberry ice cream
250 g QimiQ Classic
600 g Raspberries, frozen
150 g Sugar
Vanilla sugar
For the peanut butter mousse
200 g QimiQ Whip
100 g Cream cheese
80 g Sugar
For the chocolate mousse
200 g QimiQ Whip
80 ml Whipping cream 36 % fat
5 g Vanilla sugar
250 g Milk chocolate, melted

Method

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 until completely smooth. Add the remaining ingredients and whip.

3.

For the chocolate mousse: whisk the cold 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.