Dessert

PH - Golden Pearl Brownie Cake is for Dessert.

PH - Golden Pearl Brownie Cake takes several minutes to prepare.

PH - Golden Pearl Brownie Cake takes several minutes to cook.

PH - Golden Pearl Brownie Cake makes 12 servings.

The ingredients for PH - Golden Pearl Brownie Cake are:

brownie base - p.
dark ch. 70gr
butter 120gr
egg 2
flour 55gr
sugar 100gr - 1/2 cup

20m/180c

Here is how you make PH - Golden Pearl Brownie Cake:

3. for the vanilla gel?e250ml semi-skimmed milk40g sugar2 leaves gelatineseeds from half a Mexican vanilla pod180ml single creamPlace the milk, sugar and vanilla in a saucepan over a medium heat, then bring to the boil before removing from the heat.Soak the gelatine leaves in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot milk mixture and whisk until dissolved.Add the cream and whisk until smooth.Strain the mixture through a fine sieve and divide between six glasses (capacity of 170ml) and chill for at least three hours.4. for the cr?me p?tissi?re250ml milkhalf a Bourbon vanilla bean3 egg yolks40g sugar20g cornflourPut the milk into a saucepan, scrape out the seeds from the vanilla bean and ass to the pan along with the pod. Bring to the boil and set aside.Whisk the egg yolks with the sugar until white and fluffy; mix in the corn flour.Return the milk to the boil and beat into the egg mixture. Put this back into the pan and place over moderate heat.Bring it to the boil, stirring constantly ? until thick.Place the cr?me into a bowl and mixing from time to time, bring it to room temperature.5. for the vanilla chiboust100g + 20g white sugar50ml water120ml egg whites (fanny: I used the three whites left after having made the cr?me p?tissi?re)pinch of salt1 quantity of cr?me p?tissi?re (see above)In a sauce pan, place 100g of the sugar and water and bring to the boil.When the temperature of the sugar syrup reached 110?C begin to beat the egg whites with the salt until stiff then add the remaining sugar.As soon as the sugar syrup reaches 120?C (fanny: I usually spot this stage without a thermometer ? the bubbles are smaller and the steam has disappeared), immediately add it to the meringue while beating continuously until the mixture cools down to room temperature.Fold into the cr?me p?tissi?re and refrigerate for half an hour.Number of Servings: 12Recipe submitted by SparkPeople user RYEAXL1.

The nutritional information for PH - Golden Pearl Brownie Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 277.9

• Total Fat: 14.9 g
• Cholesterol: 94.1 mg
• Sodium: 36.9 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 0.8 g
• Protein: 4.5 g