Vanilla cream "Captain Brownie and his fruits"

Ingredients

Directions

1. 1

   For the vanilla cream, mix 5 tablespoons of cream, starch, sugar and egg yolk. Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, vanilla pod and pulp to the boil. Remove vanilla pod. Stir in the starch and bring to the boil again while stirring. Remove from the heat, place foil directly on the surface of the cream and allow the cream to cool. Whip 100 g cream until stiff. Stir cream briefly, fold in cream.

2. 2

   Peel the mango, cut the flesh off the stone and dice. Wash, clean and halve the strawberries. Crumble the brownie (if possible lukewarm) coarsely. Arrange vanilla cream, fruit and brownie crumbs.

3. 3

   RECIPE TIP Triple-Choc-Brownie: Preheat oven for approx. 16 pieces (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Break 300 g dark chocolate into pieces and melt with 100 g butter at low heat. Chop 100 g whole milk chocolate and 50 g white chocolate. Mix 150 g flour, 1 teaspoon baking powder and 1 pinch of salt. Mix 4 eggs, 160 g sugar, 1 packet of vanilla sugar and 2 drops of bitter almond flavour and stir in the liquid chocolate. Stir in the flour, fold in the chopped chocolate. Put the dough into a greased springform pan (26 cm Ø) and bake in the oven for 20-25 minutes. Leave to cool in the mould.