INGREDIENTS : (Four portions)
For brownie base:
Butter: 70 gm
Sugar: 140 gm
Chocolate: 50 gm
Egg: Two
Coco powder: 10 gm
Walnut: 30 gm
Refined flour: 50 gm
For cream cheese cake
Sugar:15 gm
Milk: 100 ml
Egg: One
Gelatin: Seven gm
Cream cheese: 70 gm
Whipped cream: 50 gm
Vanilla essence: Five ml
METHOD:
For brownie base:
Melt the chocolate, butter with sugar and eggs and mix it well. Add the cocoa powder, flour and walnuts to it. Once the mixture is ready spread it over on a butter-greased baking tray and bake it for 40 minutes. Cool, slice the brownie and make a base on a small tray.
For cream cheese cake
Mix the egg and sugar together and boil it and add the beaten egg to it immediately.
Meanwhile bloom the gelatin in water. Add vanilla essence, melted gelatin and cream cheese to it. Cool and pour the mixer to brownie based tray and freeze it for ten minutes.
Once it completely sets, cut to a desired shape and place on a dessert plate. Garnish with chocolate, orange rind & strawberry compote.
Chef S.P. Sivamani has spent two years in the culinary industry. He is working with Hotel Heritage in Madurai. Diploma holder in Hotel Management and Catering from Karaikudi, Chef Sivamani is interested in F&B production. He was trained at The Residency, Coimbatore, and The Deccan Plaza, Chennai. His hobbies including listening to music and reading all kinds of books.
