~ Brownie & Plum Trifles...

Assalamualaikum dan Salam Sayang semua... 

Hari ini Diana nak kongsikan Brownie & Plum Trifles... Pada mulanya Diana tiada niat pun hendak ambil gambarnya.. Tapi di dalam tak sihat pagi tadi.. Ambil jugalah gambarnya main-main.. Hehehe.. Ermmm... Ambil gambar ini awal pagi lagi.. Masa yang memang belum lagi masa yang sesuai untuk mengambil gambar makanan... Cahaya yang terlalu terang pagi tadi tapi hentam juga ambil gambar.. Hahaa... Props untuk ambil gambar segala pun tidak dapat diambil sebab dapur tengah diubah suai sekarang ( lupa keluarkan dulu .. huhuuu ) Tu yang malas hendak ambil gambar buat masa ini.. Pakai apa yang ada sahaja lah nampaknya.. Tapi tidak apalah kan.. Diana kongsikannya jugalah di sini ya.. 

Resipinya pun main campak-campak sahaja.. :D.. Diana buat pun sebab hendak habiskan brownies tu... Jom tengok resipinya.. Atau lebih tepat kita sebut ianya sebagai idea untuk pencuci mulut kan.. ;). Ya lah dah resipi campak-campak gitu.. Jadi hanya untuk memberi idea sahajalah kan lebih tepat... Hihii...

:: Olahan Oleh ~ Sky Blue's Kitchen

BROWNIE & PLUM TRIFLES  

Bahan-Bahan

• Sedikit Caramello brownies _ resipi rujuk di bawah ( The Baked Brownie )
• Salted caramel secukupnya _ resipi rujuk di bawah
• Fresh cream / Non-Dairy whipping cream _ dipukul hingga kental
• Hirisan buah plum
• Kacang pistachio _ ditumbuk

Cara-Cara

1. Potong brownies kepada ketulan kecil dan ketepikan.
2. Sediakan bekas yang sesuai dan masukkan sedikit fresh cream di dalamnya.
3. Kemudian masukkan brownies dan tuangkan salted caramel di atasnya.
4. Ulang langkah no. 2 dan 3. Buat sehingga bekas yang digunakan penuh. Taburkan dengan kacang pistachio tumbuk di atasnya.
5. Sedia untuk dihidang.

THE BAKED BROWNIE  

:: Sumber ~ Brown Eyed Baker ( TQ )
:: Dulu Diana guna resipi ini untuk Ferrero Rocher Brownies 

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped 
• 1 cup ( 8 ounces ) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder 
• 1 1/2 cups granulated sugar 
• 1/2 cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

Method

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. 
4. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
5. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. 
6. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
7. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula ( not a whisk ), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
8. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. 
9. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
10. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

( Recipe adapted from ~ Baked : New Frontiers in Baking ) 

SALTED CARAMEL  

:: Sumber dari ~  Manda @ Once Upon My Life  ( TQ )

INGREDIENTS

• 1 cup sugar
• 6 tablespoons salted butter cubed
• 2/3 cup heavy cream, at room temperature _ Diana gantikannya dengan 1 tin kecil Nestle Cream ( Original ) 

Method

1. Melt the sugar over medium high heat in a large pot. 
2. Whisk the sugar as it melts and cook until it becomes a deep amber color. 
3. Add the butter and stir it in until melted. 
4. Pour in the heavy cream ( mixture will foam ) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. 
5. Remove from heat and let cool. {I f you still have some lumps in the caramel after it has cooled - strain it through a fine mesh strainer }.  
6. Store, covered, in the fridge. 

::  Letakkan coklat Caramello di atasnya sebelum membakar  ::