Chocolate Carrot and Apple Brownie with Orange Cheese Frosting

December 14, 2016 by  
Filed under Carrots, Fruits, Recipes

Chocolate Carrot and Apple Brownie with Orange Cheese Frosting

If you have excess apples, oranges and carrots at home, use this recipe to turn them into a delicious brownie dessert!

This recipe is developed by Ang Hui Ying and Iffah Liyana binte Johari, Pastry and Baking students from ITE College West.

Number of Servings: 4

Preparation and Cooking Time: 2 hours

Ingredients

Chocolate Carrot and Apple Brownie

  • Butter (Melt) – 120 g
  • Dark Chocolate (Melt) – 180 g
  • Eggs – 2 nos.
  • Brown Sugar – 40 g
  • Vanilla Extract – 5 g
  • Self-Raising Flour – 70 g
  • Cinnamon Powder – 1 g
  • Walnut (Toasted) – 60 g
  • Excess Apple (Shredded) – 1 no.
  • Excess Carrot (Shredded) – 1 no.

Orange Mascapone Cream

  • Mascapone (melt) – 90 g
  • Yolks – 30 g
  • Sugar – 17 g
  • Gelatin sheet (melt) – 1 no.
  • Cream (whipped) – 90 ml
  • Orange Zest – 0.5 no.

Candied Peanut

  • Water – 100 ml
  • Sugar – 100 g
  • Skinless Peanuts – 300 g

Chocolate Orange Sauce

  • Cream – 36 ml
  • Orange Juice – 36 ml
  • Sugar – 7.5 g
  • Glucose – 12.5 g
  • Dark Chocolate – 90 g
  • Orange Zest – 0.5 no

Candied Carrot Cubes

  • Water – 100 ml
  • Sugar – 100 g
  • Carrot (Cubes) – 50 g

Mixed Nuts Crumble

  • Ground Almond – 25 g
  • Flour – 50 g
  • Sugar – 50 g
  • Butter – 50 g
  • Salt – 1 g
  • Mixed Nuts – 30 g

Brown Butter Ice-Cream

  • Milk – 175 ml
  • Cream – 175 ml
  • Vanilla – 2 g
  • Sugar (1) – 60 g
  • Glucose – 35 g
  • Yolk – 73 g
  • Sugar (2) – 10 g
  • Butter (browned) – 30 g

Method

Chocolate Carrot and Apple Brownie

  1. Toast the walnut slightly and shred the carrot and apple.
  2. Melt the butter and dark chocolate.
  3. Whisk in the eggs, brown sugar, vanilla extract, self-raising flour and cinnamon powder to the butter and chocolate mixture.
  4. Fold in carrot, apple and walnut.
  5. Bring to bake at 160 degree Celsius for 25-30 minutes. Let it cool in chiller.

Orange Mascapone Cream

  1. Whisk the yolk and sugar under bain- marie. (Bowl with hot water underneath)
  2. Fold in the melted mascarpone cheese and gelatin sheet to the yolk mixture.
  3. Chill slightly the mixture before folding in the whipped cream and orange zest.

Candied peanuts

  1. Bring the water and sugar to boil.
  2. Add in peanuts, continue to stir until all water evaporate and sugar crystal start to coat the peanuts.
  3. Transfer the peanuts onto baking tray and bake at 180 degree Celsius utill golden brown.

Chocolate Orange Sauce

  1. Boil the orange juice, sugar, orange zest and glucose.
  2. Add in the cream, and allow to boil again. Pull away from heat once boil and pour it over the dark chocolate and mix into a ganache.

Candied Carrot Cubes

  1. Bring the water and sugar to a boil.
  2. Add in the cubes of carrots and allow to simmer for 3 mins.

Mixed Nuts Crumble

  1. Rub in all the ingredients to pea size and bring to chiller for 15 minutes.
  2. Transfer the chilled crumble onto baking tray and bake at180 degree Celsius for 10 minutes or golden brown.

Brown Butter Ice-Cream

  1. Brown the butter.
  2. Bring all the ingredients to boil except yolk and sugar (2).
  3. Temper the yolk and sugar (2) with the boiling mixture.
  4. Bring back to heat and cook till desired thickness.
  5. Add in the brown butter.
  6. Chill and bring to churn in the ice cream machine.

Chocolate Carrot and Apple Brownie with Orange Cheese Frosting - Students

Food Safety

Follow these food safety tips from AVA on storing cooked food to reduce the risk of food poisoning from contaminated cooked food:

  • All cooked food should be refrigerated or frozen within 2 hours after cooking.
  • Store cooked food in a clean, shallow container.
  • Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
  • When freezing cooked food, make sure they are wrapped tightly.
  • Keep your refrigerator uncluttered so that air can circulate and cool food properly.
  • Do not refreeze frozen food that have been thawed.
  • As a general rule, do not keep cooked food for more than 4 days.

Source: AVA

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