Raspberry ice-cream brownie sandwich stack – Food & Home Magazine
A beautifully layered dessert to impress your guests on a warm spring day. Try this decadent Raspberry ice-cream brownie sandwich stack.
Ingredients
- 600 ml pouring cream
- 2 cups milk
- 6 egg yolks
- 110 grams caster sugar
- 125 grams frozen raspberries 250 grams fresh raspberries
- *** Brownie
- 3 eggs, separated
- 150 grams caster sugar
- 1 tsp vanilla extract
- 200 grams dark chocolate {70% cocoa}, melted, cooled
- 60 grams ground almonds
- 1⁄2 tsp baking powder
- 2 tbsp cocoa powder
- 50 grams butter, melted
- ***Pomegranate syrup
- 2 cups pomegranate juice 150 grams sugar
- 2 tsp lemon juice
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