Sweet santa claus brownie

Preparation

Brownie

Lightly beat the softened butter with the sugar and dark cassonade. Carefully stir the eggs into the mixture. Mix the pastry flour and a pinch of coarse sea salt through the mixture with a spatula. Finish off with melted dark chocolate and mix until smooth.

Pour into a low rectangular baking tin with raised edges (grease lightly with butter beforehand and dust with flour). Bake the brownie in a preheated oven at 160 °C for 20 to 25 minutes. Remove the brownie from the baking tin and leave to cool.

Cut round shapes out of the brownie. The leftover brownie pieces can easily be frozen.

Dulche de leche bavarois

Soak the gelatine sheets in cold water.

Bring the cream (75 g), Christmas Ale and half a vanilla pod to a boil. In the meantime, beat the egg yolks with the sugar and dulce de leche until frothy. Then mix the two preparations and bind on the heat (max. 85 °C). Remove from the heat and stir in the squeezed gelatine.

Pour the mixture through a sieve and allow to cool to room temperature.

Finally, mix the semi-whipped cream with the first mixture.

Pour the bavarois into silicone moulds (prefera-bly with the same diameter as the brownies) and freeze. Allow the frozen bavarois to defrost on the brownies.

Cold sabayon

Beat the egg yolks, Christmas Ale and sugar into a sabayon. Put on the stove and whisk firmly until smooth. Pour the sabayon into a bowl and leave to cool in the fridge. Finally, combine with the semi-whipped cream and store in a piping bag with a round opening.

Syrup

Gently boil the Christmas Ale and the sugar into a syrup. Leave to cool and store at room temperature.

White chocolate powder

Finely chop the white chocolate together with the malto and pepper in a blender. Store the powder in a sealed box.

Sea buckthorn gel

Bring orange juice, sea buckthorn juice, sugar and agar-agar to a boil. Let this mixture boil on low heat for about 30 seconds. Pour through a sieve and leave to cool completely in the fridge.

Then put everything in a blender and mix into a smooth gel. Store the gel in a piping bag with a small round opening.

Meringue

Bring the Christmas Ale to a boil with the sugar and reduce to a syrup. In the meantime, beat the egg whites stiff in the food processor.

When the egg whites have become firm, carefully pour in the sugar syrup. Continue to beat this meringue mixture. Put it in a piping bag with a round opening. When you pipe the meringues onto the serving plate carefully torch the tops with a blowtorch.

Chocolate sauce

Put the chocolate in a pan with the other ingredients and warm up gently. Do not boil the mixture!

Finishing touches

Arrange all the ingredients on a plate and garnish with fresh raspberries, raspberry crumble, speculoos crumbs, chopped pistachios, roasted almonds and fresh mint, for example.

Enjoy!