desserts
33% whipping cream
“Dubai Brownie” dessert
For the chocolate mousse
For the milk chocolate ganache
For the pistachio filling
Kadayif
225 g
Vegetable oil
30 g
White chocolate
100 g
Pistachio paste
200 g
For the brownies
Butter
150 g
Sugar
80 g
Muscovado sugar
90 g
Egg
135 g
Flour
70 g
Salt
2 g
Milk chocolate
120 g
Method of preparation
- Cream the butter, sugar, and muscovado sugar in a mixer using the paddle attachment, then add the room-temperature egg one at a time. Fold in with a spatula, add the flour and salt, mix gently, then add the melted chocolate. Bake at 180 °C for 20–26 minutes to a thickness of 2.5 cm. This recipe is designed for a 30×40 cm baking sheet. After baking, let cool, then cut into 2×2 cm squares.
- Heat the cream, pour it over the chocolate, add the gelatin, blend with an immersion blender, and cool to room temperature. Whip the second portion of cream to soft peaks, combine with the cooled first mixture, and gently fold with a spatula until smooth. Use immediately.
- Heat the cream, pour it over the melted chocolate and the bloomed gelatin. Blend with an immersion blender, taking care not to create bubbles in the mixture.
- Thaw the kadayif dough, cut it into 2 cm thick rectangles. Fluff the dough, place it on a baking sheet, and bake in the oven at 180 °C for 12–15 minutes, until golden brown.
- Transfer the prepared chilled dough to a bowl, then add the pistachio paste, melted chocolate, and vegetable oil. Mix everything thoroughly.
- Prepared mixture can be stored in the freezer for later use. Warm it up in the microwave before using.
- Assembling the dessert: this recipe makes 10 servings, using 200 ml jars (h = 43 mm, d = 104 mm).
- Cut the brownies into 1.5×1.5 cm squares. Place 60 g of brownies on the bottom of each jar.
- Pipe the chocolate mousse through a pastry bag, or spread 50 g of mousse over the surface of the brownies using a measuring cup.
- Place in the freezer until the mousse sets.
- Spread 50 g of pistachio filling over the surface of the mousse and smooth it out.
- Pour 40 g of liquid milk ganache over each.
- For decoration, you can sprinkle with crushed pistachios.
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