Brownie with vanilla ice cream

50g instant mash potato purée flakes
350g milk
50g butter
100g chocolate
10g cocoa powder
40g icing sugar
200g vanilla ice cream
10 scoops Nutilis Clear

1. Take the vanilla ice cream out of the freezer and allow it to melt completely.
2. Prepare the mash potato purée with the milk following the package instructions; add the butter and icing sugar, and melt them into the purée whilst stirring well.
3. Melt the chocolate in a microwave or bain-marie.
4. Take approximately ¾ of the potato purée and mix it with the melted chocolate until you achieve a dark brown coloured purée, add the cocoa powder and stir well.
5. Add 3 scoops of Nutilis Clear to the chocolate purée mixture and mix well - this should ensure an even texture when heating.
6. Mix the remaining ¼ of the potato purée with the melted vanilla ice cream; add 7 scoops of Nutilis Clear to thicken the ice cream purée mixture - this ice cream mixture should be the same texture as the chocolate purée - and place in the fridge.
7. Heat the chocolate purée in a microwave for 20 seconds and plate it in the shape of a brownie piece; plate two balls of ice cream purée next to the brownie.

Chef’s tip
Instead of blending a real brownie with a liquid it’s better to imitate the brownie taste and shape with easier elements, such as a neutral potato purée.