Brownie with coffee grounds
4 servings
45 minutes
The recipe was shared with us by the pastry chef of the Nordic restaurant Katerina Zueva for the O2 festival menu.
1
Melt the butter with chocolate in a water bath.
- Butter: 50 g
- Dark chocolate 55%: 120 g
2
Whisk the eggs with 110 grams of sugar and add to the chocolate mixture.
- Egg yolk: 5 piece
- Sugar: 230 g
3
Finally, add the flour — wheat and almond, coffee grounds, and salt. Mix until homogeneous.
- Wheat flour: 20 g
- Almond flour: 40 g
- Spent coffee grounds: 40 g
- Salt: 1 g
4
Bake for 10–15 minutes at 175 degrees. Allow to cool completely.
5
Make ice cream from buttermilk. Pour cream into a saucepan and heat on low.
- Whipping cream 33%: 145 ml
6
Mix 30 grams of sugar with starch and add to the yolks.
- Sugar: 230 g
- Cornstarch: 10 g
7
Slowly pour the warmed cream into the egg yolks while constantly stirring. Then return the mixture to the saucepan and cook, stirring actively, until steam appears, and then for about 5 more minutes. The mixture should not boil.
8
Send to the freezer, take out every half hour and stir the mixture to prevent crystallization.
9
Prepare gooseberry jam. Clean the berries from the stems, blend them, and boil for 10 minutes with 40 grams of sugar.
- Gooseberry: 200 g
- Sugar: 230 g
10
Place the brownie on a plate, add a scoop of ice cream on top, and a bit of gooseberry jam.
