- 1 Caramel brownie Forchy Pâtissier
- 1 caramel ice cream pot
- Caramel sauce: caster sugar 200g, single cream 20 cl, salted butter 20g
Decor: cacao / praline / hazelnuts and raspberries
Caramel sauce :
In a pan put the caster sugar and let melted on a low heat during few minutes. When the sugar colored, remove the pan out of the fire and pour the cream (ambient temperature) little by little.
Stir thoroughly and be careful to the splashes. Add butter and blend.
Put in the pan again during 5 minutes. Pour the preparation in a bowl and leave it cool.
Take your plate and dust it with cocoa powder.
Cut a brownie square and put it in the plate.
Add a scoop of caramel ice cream on the top of brownie and top with caramel sauce.
Decorate with fresh raspberries, hazelnut pieces and praline.