On TV Tonight
- 20:00 - Rick Stein's Seafood Odyssey - Suffolk and Naples
- 20:30 - Rick Stein's Seafood Odyssey - India and Cornwall
- 21:00 - River Cottage Every Day - Fish
- Prep time:
- 15 min
- Cook time:
- 30 min, plus churning time
Salt is the mystery ingredient in Nathan Outlaw’s rather different and very moreish dessert
Method1. For the Sea salt and brown butter ice cream: combine all the ice cream ingredients except the salt in an ice cream mixer and churn according to the manufacturer’s instructions.
2. When the ice cream is three-quarters churned, add some sea salt – a little at a time. The idea is to balance the saltiness to the richness of the chocolate brownie, and adding the salt at the three-quarters stage will leave a few flakes in the ice cream for texture.
3. Preheat the oven to 190C/gas 5 and grease a 27 x 18cm shallow baking tin.
4. Gently melt the chocolate and butter over a very low heat.
5. Remove the pan from the heat and stir in the beaten eggs until well combined.
6. Add the sugar, flour and baking powder and mix well.
7. Lightly stir through half the fudge and half the chopped nuts and pour the mixture into the prepared tin.
8. Sprinkle the remaining nuts and fudge over the top and bake for about 10-20 minutes – the mixture should still be squidgy in the middle. Remove the pan and allow to cool slightly before cutting into squares.
9. To serve, top a warm brownie with a scoop of ice cream and a dusting of icing sugar.
- 250 g dark chocolate, (70% cocoa)
- 175 g unsalted butter
- 3 eggs, lightly beaten
- 225 g light muscovado sugar
- 75 g self-raising flour
- ½ tsp baking powder
- 100 g salted peanuts, coarsley chopped
- icing sugar, to serve
Sea salt and brown butter ice cream
- 250 ml double cream
- 150 ml full fat milk
- 100 g egg yolks
- 100 g beurre noisette, (see Cook's note below)
- 40 g liquid glucose
- 60 g caster sugar
- Cornish sea salt, to taste
Tips and suggestions
- Beurre noisette is browned butter, which gives a delicious nutty flavour to both savoury and sweet foods. To make beurre noisette, simply melt unsalted butter over low heat, allowing the milk solids to separate and sink to the bottom of the pan. Continue to heat gently until the solids begin to brown and become a toasty hazelnut (‘noisette’) colour, then remove the pan from the heat.