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Chocolate and Chilli Brownie, Salted Caramel and Banana Ice Cream
Rare Recipe from Andy Beaumont, The Falcondale
The award-winning Falcondale is renowned for its food and has achieved two AA rosettes. Under the guidance of newly arrived head chef, Andy Beaumont, who has also worked at the Michelin star Tyddyn Llan in Denbighshire, the hotel aims to extend the culinary boundaries.
Chocolate and Chilli Brownie, Salted Caramel and Banana Ice Cream
INGREDIENTS - ICE CREAM
- Salted caramel
- 100g sugar
- 90ml double cream
- 5g salt
METHOD - ICE CREAM
- Boil the sugar with a tablespoon of water until golden brown caramel, add the cream and salt, leave to cool.
- Blend the banana chips to crumbs.
INGREDIENTS - BROWNIE
- 120g ground almonds
- 150g chocolate
- 120g butter
- 250g sugar
- 5 eggs separated
- Zest of 1 lemon
- 1 chilli
METHOD - BROWNIE
- Whisk the egg yolk and sugar together until doubled in volume, melt the chocolate with the chopped up chilli and lemon zest, whip the egg whites to soft peaks and fold all three together.
- Pour in to a greased tin and bake at 180°C until firm to touch (roughly 25 minutes). Allow to cool.
- Brush the caramel on to the plate, add the brownie and garnish with banana ice cream, banana crumbs and cocoa nibs.