Recipe
Brownie with vanilla ice cream
Recipe highlights
Total cooking time:
30 min
Category:
Level 4 dysphagia diet
Servings:
4
Ingredients
50g instant mash potato purée flakes
350g milk
50g butter
100g chocolate
10g cocoa powder
40g icing sugar
200g vanilla ice cream
10 scoops Nutilis Clear
Method
* Instead of blending a real brownie with a liquid it’s better to imitate the brownie taste and shape with easier elements, such as a neutral potato purée.
- Take the vanilla ice cream out of the freezer and allow it to melt completely.
- Prepare the mash potato purée with the milk following the package instructions; add the butter and icing sugar, and melt them into the purée whilst stirring well.
- Melt the chocolate in a microwave or bain-marie
- Take approximately ¾ of the potato purée and mix it with the melted chocolate until you achieve a dark brown coloured purée, add the cocoa powder and stir well.
- Add 3 scoops of Nutilis Clear to the chocolate purée mixture and mix well - this should ensure an even texture when heating.
- Mix the remaining ¼ of the potato purée with the melted vanilla ice cream; add 7 scoops of Nutilis Clear to thicken the ice cream purée mixture - this ice cream mixture should be the same texture as the chocolate purée - and place in the fridge.
- Heat the chocolate purée in a microwave for 20 seconds and plate it in the shape of a brownie piece; plate two balls of ice cream purée next to the brownie.
For more information on how to prepare and present meals using Nutilis Clear, take a look at our chef’s preparation and presentation tip videos.