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Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Melt the butter in a pan. Add the chocolate and stir to melt, allow to cool slightly. Using the whisk on a mixer, beat the egg, egg whites and sugar until light and fluffy, stir in the melted chocolate. Combine the flour, almonds, cocoa powder and baking powder, mix into the batter, transfer to the prepared tin and smooth down.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the brownie from the tin and leave to cool on a rack. Line the tin with cling film, return the brownie to the tin the other way up.
Puree the pistachios with the milk, warm in a pan. Remove the pan from the heat. Whisk the egg yolks and sugar in a bowl. Pour in half of the pistachio milk, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve and onto the brownie.
Scatter pistachios and salt over the ice cream mixture. Cover and freeze for approx. 5 hrs. Cut the ice cream into slices and serve immediately.
|Tip:||Use unsalted, shelled pistachios and mint for decoration.|
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