Brazilian Cashew Brownie Tower
As seen on TV
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Cashew Brownie with Brazil Nut & Cupuaçu Mousse and Paçoca Crumb
Jeane's homage to the nuts of Brazil: a cashew nut brownie topped with a Brazil nut and cupuaçu fruit mousse and a caramel tuile with paçoca, a Brazilian roasted peanut crumb.
Jeane: "I'm making a cashew nut brownie with Brazil nuts and cupuaçu mousse. Cupuaçu is a fruit from the Amazon forest. It's got some acidity in it. Used a lot for juices, jams. That brings me a lot of memories — picking it up in my grandma's garden in a bed of paçoca. Paçoca is peanut with sugar and salt."
Jeane: "I am feeling a little bit disappointed with the feedback. I've tried something new, but I'm happy they tried something they never tried before."
Jimmy: "The brownie has a lovely intensity. There's a real richness and depth of dark chocolate flavour. I like the cashews through it, but I do think they could probably have stood some roasting or some kind of blooming of those flavours. That crumb, which is a bit salted, is very nice. I don't think we needed so much. Feels a little bit dry, and that is something that nuts can do."
Anna: "The cupuaçu and Brazil mousse for me, has not worked. The acidity of it just keeps kind of demanding attention as opposed to complimenting the brownie. For me, it's too dominant, too strong."
Grace: "You have put so much cashew into the brownie that it sacrificed the feeling of it being a brownie. It feels more like a flapjack. I'm not entirely sure that this works as a dish."
(Final discussion) Grace: "I was not a huge fan of Jeane's brownie today. She'd put quite a lot of cashew in there. The texture wasn't right. I thought the mousse was very acidic, and the nuts along the bottom made the whole thing quite dry."
