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Home / Chocolate Peanut Butter Brownie Sundae
Chocolate Peanut Butter Brownie Sundae
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Beginner/Intermediate
- Components Of Recipe
- Chocolate Brownie
- Salted Peanut Soft Serve Gelato
- Chocolate Chanitilly Cream
- Method of Assembly
Chocolate Brownie
| 100g (3.5oz) | |
| 50g (1.8oz) | |
| 50g (1.8oz) | |
| 27g (1.0oz) |
Method of Preparation
- Combine together the with the remaining ingredients in a mixing bowl. Whisk together until all of the ingredients are combined and homogenous.
- Pour into the desired frame.
- Bake at 165°/330°F on low fan speed for about 15 minutes or until done.
- Once the brownies have completely cooled, cut the brownies into small ½” cubes.
Salted Peanut Soft Serve Gelato
| 1800g (63.5oz) | |
| 4000g (141.1oz) | |
| 696g (24.6oz) |
Method of Preparation
- In a large plastic container combine together all of the ingredients and blend with an immersion blender until homogenous.
- Pour the mixture into the desired soft serve machine and process according to the manufacturer’s instructions.
Chocolate Chanitilly Cream
| 100g (3.5oz) | |
| 500g (17.6oz) | |
| 40g (1.4oz) |
Method of Preparation
- In a mixer with the whip attachment, combine together all of the ingredients and whip until the desired consistency is reached.
- Place into a piping bag with the desired piping tip and reserve in the refrigerator.
Method of Preparation
- In the desired sundae glass, pipe a small amount of the Chocolate Chantilly Cream into the bottom.
- Top the Chocolate Chantilly Cream with the PreGel Chocolate Topping.
- Place a few pieces of the Chocolate Brownie onto the PreGel Chocolate Topping.
- Swirl the top of the sundae with the Salted Peanut Soft Serve Gelato.
- Top the Salted Peanut Soft Serve Gelato with the PreGel Chocolate Topping and chopped roasted peanuts.