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Description
An eye-catching dessert combining a rich IREKS Brownie Mix base, smooth Braun Alaska Express Blood Orange cheesecake filling, Macphie Mactop and crunchy Hector's Honeycomb for the perfect finishing touch.
Ingredients
1kg
Double Cream
250g
Cold Water
165g
Water
50g
Ube Powder
Method
Brownie Base
- Preheat the oven to 180–190°C.
- Add 575g IREKS Brownie Mix, 165g cold water and 115g vegetable oil to a mixing bowl. Mix for 2–3 minutes until smooth.
- Spread the batter evenly into a lined baking tray and bake for 20–25 minutes. Allow to cool completely.
- Break the cooled brownie into pieces and place into a mixer fitted with a paddle attachment. Mix until the brownie forms a soft, mouldable dough.
- Fold through 60g Hector's Honeycomb Medium Pieces until evenly combined.
- Press approximately 40–45g of the brownie mixture firmly into the base of each mini cheesecake mould. Chill while preparing the filling.
Cheesecake Filling
- Mix 200g Braun Alaska-Express Blood Orange with 250g water (20–25°C) until smooth.
- Lightly whip 1kg unsweetened cream until it reaches a soft peak consistency.
- Fold the Alaska-Express mixture into the whipped cream in two stages.
- Add 15–20g ube powder and mix until evenly combined and the cheesecake mixture has a vibrant purple colour.
- Pipe or spoon the cheesecake mixture over the brownie bases and smooth the tops.
- Refrigerate until fully set.
Decoration
- Pipe a swirl of Macphie Mactop onto each cheesecake.
- Finish with a piece of Hector's Honeycomb Puffy Non-Coated and, if desired, lightly dust with gold glitter
