Brownie, Coconut & Passion Fruit
Brownie, Passion fruit gelée and Coconut namelaka — an IRCA recipe in 3 components. Uses Joygelato Cocco Coconut Flavouring Powder 6 kg.
- mixing time (brownie, first stage)
- 2–3 min
- mixing speed (brownie)
- low
- mixing time (brownie, with butter)
- 1 min
- baking temperature (brownie, deck oven)
- 180–190 °C
- baking temperature (brownie, convection oven)
- 170–180 °C
- baking time (brownie)
- 25–30 min
- heating temperature (passion fruit puree)
- 50 °C
- resting time (coconut namelaka, minimum)
- 8–10 h
Ingredients
Brownie
| Ingredient | Quantity |
|---|---|
| Irca Brownies Choc | 1500 g |
| Water, room temperature | 375 g |
| Butter with 82% fat content, gently melted | 450 g |
Passion fruit gelée
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 350 g |
| Pectin NH | 16 g |
| Passion fruit puree | 500 g |
Coconut namelaka
| Ingredient | Quantity |
|---|---|
| Whole milk | 200 g |
| Glucose | 10 g |
| Lilly Neutro | 45 g |
| Joygelato Cocco Coconut Flavouring Powder 6 kg | 16 g |
| Sinfonia White Chocolate 33% | 340 g |
| Cream | 250 g |
Method
- Brownie
In a planetary mixer with the paddle attachment, mix IRCA BROWNIES CHOC and water for 2–3 minutes at low speed.
- Brownie
Then mix for an additional minute while adding the melted butter, still at low speed (without whipping the mixture).
- Brownie
Spread the batter onto a baking tray lined with parchment paper.
- Brownie
Bake at 180–190°C in deck ovens or 170–180°C in convection ovens for 25–30 minutes.
- Passion fruit gelée
Disperse the NH pectin into the sugar to prevent lumps. Heat the puree to 50°C and add the pectin, mixing well. Bring the mixture to a boil and continue cooking for a couple of minutes.
- Passion fruit gelée
Pour the mixture into a frame lined with a silicone mat, then shock-freeze the entire preparation.
- Coconut namelaka
Bring the first four ingredients to a gentle boil, then mix with the white chocolate and finally with the cold cream.
- Coconut namelaka
Let the mixture crystallize in the refrigerator for at least 8–10 hours before whipping.
Final composition: Using a round cutter in the preferred size, cut out the brownie and slice it in half. On one of the two halves, use a smaller round cutter to remove a portion from the center.
Final composition: Using the same cutter as before, cut out the shock-frozen passion fruit insert as well.
Final composition: Then create a sandwich with the two brownie halves and the passion fruit insert.
Final composition: Whip the coconut namelaka in a planetary mixer and, using a nozzle of your choice, pipe a dollop in the center of the brownie.
Final composition: Shock-freeze the individual dessert and then coat the base and sides with a chocolate glaze thinned with oil, 60/40.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.