Brownie ice-cream sandwiches

1. Heat oil in a medium frying pan on high. Cook prosciutto for 1-2 minutes, each side, until crispy. Drain on paper towel.
   
2. Melt butter in same pan on high. Add spinach, toss for 10 seconds until wilted. Set aside.
   
3. HOLLANDAISE. Meanwhile, using a hand blender or small food processor, blend yolk and juice until combined. Gradually add butter, blending until thickened and smooth. Season to taste. Set aside.
4. Top each muffin base with spinach, prosciutto and poached egg. Drizzle with hollandaise, serve with remaining muffin half and ruby juice.

• Preheat oven to moderately slow, 160°C. Lightly grease an 18cm square cake pan. Line base and sides with baking paper.
  
• In a saucepan, combine chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.
  
• Stir in sugar and eggs, until combined. Fold through flour, sour cream, raisins and chocolate bits.
  
• Pour into pan, smoothing top. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes, before transferring to a wire rack to cool completely. Cut into 4 x 6cm squares and set aside. Cut remaining brownie into small pieces and store in an airtight container.
• Meanwhile, in a bowl, combine ice-cream and berries. Freeze.
  
• CHOCOLATE SAUCE. Combine cream and cinnamon in a small saucepan. Bring to the boil on medium, and simmer for 3-4 minutes. Discard cinnamon stick. Stir through chocolate and rum until smooth.
  
• When ready to serve, sandwich ice-cream between brownie squares. Serve drizzled with chocolate sauce.

Also in the mag this week:

True life

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