Instructions
Preparation
Dice the Oldenburger Butter. Line the base of a 20 cm square baking tin with baking parchment. Preheat the oven at 180°C.
The Ice Vanilla Cream
Heat the Oldenburger Fullcream Milk, but do not let it boil. In the meantime, mix the egg yolks with the sugar, mark from the vanilla pods and vanilla syrup until the sugar has dissolved well. Stir the hot milk into the sugar-egg mixture until everything is mixed. Let the milk simmer again in the pot until the mixture becomes creamier. Be careful not to boil, otherwise the egg yolk will curdle. Remove the mixture from the heat and stir cold in a cold water bath. Put the mixture in an ice machine and wait for the perfect texture.
The Brownie
Grate the dark chocolate into a bowl, add the Oldenburger Butter and a pinch of sea salt. Melt in a bowl over a pan with gently simmering water, stirring regularly, then remove from the heat and leave to cool a little. Crack the eggs into a bowl, then add the sugar and whisk until fluffy. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold into the melted chocolate. Pour the mixture into the baking tin and bake for approx. 25-30 minutes. Leave to cool before cutting.
The Popcorn
Heat the oil in a pot at high level, add the corn grains and put a lid on. Heat sugar in another pot at high temperature and let it melt until golden brown and liquid. Pour in the Oldenburger Chef’s Cooking Cream and Oldenburger Butter. Let it boil until a creamy brown syrup, then add the honey. When the popcorn is ready just sprinkle the sauce over it and mix it well in a bowl.
The Final Touch
For serving, dip a spoon in hot water, so you can make a perfect scoop of ice cream. Sprinkle some caster sugar on the brownie and place the ice cream scoop on top.
