SUPPORT   +65-6250 6888

SAFETY NOTICES   Learn more

CARAMEL BROWNIE TRIFLE


INGREDIENTS

CARAMEL
1½ cups Granulated Sugar
¼ cup Water
¾ cup Whipping Cream
½ cup Unsalted Butter
¼ tsp Pure Vanilla Extract
1 -1 ½ tbsp Sea Salt

BROWNIES
2 cups Unsalted Butter, melted
1½ cup Plain Flour
½ tsp Salt
2 tsp Cocoa Powder
1 tsp Instant Espresso Powder/Coffee Granules
⅓ cup Hot Water
115g Bittersweet Chocolate, chopped
3 Large Eggs, beaten
1 tsp Pure Vanilla Extract
2 cups Granulated Sugar
⅔ cup Dark Chocolate Chips

WHIPPED CREAM
3 cups Heavy Whipping Cream
3 tsp Granulated Sugar
1½ tsp Pure Vanilla Extract

CARAMEL
1) Add sugar and water to a stainless-steel bowl. Mix to combine and then turn heat to medium high. Swirl the pan until sugar turns to a caramel colour for about 13-14 mins. Turn heat down to low. Add butter and whisk until thoroughly combined. Add whipping cream and whisk thoroughly.
2) Remove from heat, add vanilla extract and sea salt, whisk thoroughly. Allow to cool completely before putting into an air-tight container to refrigerate.

BROWNIES
1) Preheat oven to 180°C using Convection Function. Line a 9” baking pan with parchment.
2) Melt butter and set aside. Whisk flour and salt in a small mixing bowl. Add cocoa powder, espresso powder, and chocolate to a large mixing bowl. Add hot water and whisk well until chocolate melts. Add butter, whisk well followed by eggs and vanilla extract. Whisk well before adding sugar. Whisk well before mixing in the chocolate chips with a rubber spatula just until combined. Pour batter into prepared pan. Bake for 35 mins. Cool for 2 hours before cutting to bite size pieces.

WHIPPED CREAM
1) Add heavy whipping cream, sugar and vanilla extract to a large glass mixing bowl and mix on medium high speed with an electric hand mixer until cream has stiff peaks. Chill untill required.

ASSEMBLY
1) Layer brownies, caramel sauce and whipped cream in small trifle bowls. Refrigerate until ready to serve.

COOKING TIP
Do not stir the caramel while heating, otherwise it will harden and crystallize.

Credits to Chef Haziqah (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS & Induction Hob NIG 720 BS.

FI7 891 SP IX A AUS

NIG 720BS