White Chocolate Custard with Strawberry Gel plus the Base – Brownie

Today is about making dessert. But then I am not a dessert person. How I eat dessert: Cake – one bite, ice cream-a few licks, pies – one small bite. But, I like to make dessert except baking a cake and icing it. I am bad at that and I have no further plans to improve it yet. However, making pies, brownies, pound cakes or pretty dessert like this is something that I like to do especially when I need to calm down and have some “me-time”.


I don’t know what to call as this dessert is a combination of brownie as the base, mousse like white chocolate custard in the center and topped with strawberry gel. It is pretty awesome to look at though.

White Chocolate Custard with Strawberry Gel plus the Brownie Base

I am choosing brownie as the base because I want to be special. ^_^ The brownie base is unlike the marie biscuit base for cheesecake and a cake base will be too soft or spongy. Brownie’s texture however is in between biscuit and cake. Plus it’s brownie, it’s chocolatey, it’s nutty (because I filled it with walnut), it’s making me crazy.

And then, the center is the mousse-like white chocolate custard which the texture is like marshmallow and on top of that, some bright red sourish strawberry gel. Again, pretty awesome to look at and pretty awesome to feed to myself.

Top – Strawberry Gel, Center – White Chocolate Custard, Bottom – Brownie

This dessert takes slightly longer to make because I need to wait for the custard and gel to set which roughly takes about 5-6 hours. So, if you are making it, do consider using half a day.


Strawberry Gel – Cooking in Progress



Pouring Custard onto the Brownie



White Chocolate Custard with Strawberry Gel plus the Base – Brownie (serves 5-6 people)
Baking Dish that I used: 20cmx20cm with 5cm depth pyrex dish


Base: Brownie (adapted from David Lebovitz’s site):

  • 55g of butter
  • 30g of chocolate
  • 80g of sugar
  • 1 egg, beaten
  • ¼ teaspoon of vanilla extract
  • 35g of walnut, toasted and roughly chopped
  • 18g of flour
  • A pinch of salt

Center: White Chocolate Custard

  • 100g of egg yolk, about 5 eggs
  • 35g of sugar
  • 7g of gelatin
  • 2.5 tablespoon of water
  • 50g of white chocolate, chopped
  • 100g + 500g of thickened cream

Top: Strawberry Gel

  • 250g of strawberries, cut into small pieces
  • 100g of strawberry jam
  • Lemon juice from 1 lemon
  • 1 tablespoon of Marsala wine (optional)
  • 2 tablespoon of water
  • 2 teaspoon of gelatin

Garnish: Mint Leaves (optional)


Base: Brownie:

  1. Heat up the oven at 160 degree Celcius. Line a tin/pyrex dish with baking paper.
  2. In a sauce pot with low heat, melt butter and chocolate. Mix until smooth.
  3. Beat sugar, egg and vanilla extract together. Add into the butter and chocolate mixture. Stir well.
  4. Add in walnut, flour and salt. Mix well.
  5. Bake for about 15-20 minutes or so. If you see cracks on the brownie, that’s done and you can take that out from the oven! Set aside to let it cool down.

Center: White Chocolate Custard

  1. Combine egg yolk and sugar in a bowl, beat and mix well.
  2. In a sauce pot with very low heat, heat up 100g of thickened cream until before boil. Using a sieve, pour in the egg yolk mixture into the sauce pot. Cook until the temperature reached about 70 degree Celcius. Be careful as high heat will cook the egg and coagulate the egg. You have to keep stirring the mixture.
  3. When you see steam starts coming out from the pot (in about 2-3 minutes), that’s done and pour the egg mixture onto another bowl filled with the chopped white chocolate. Wait for a while and then stir with a spatula. The white chocolate should already be melted and will mix well with the egg mixture.
  4. Combine gelatin and water in a small bowl. Let it sit for 10 minutes.
  5. Whip the 500g thickened cream until 80% to peak. Mix the cream with the egg mixture in three batches. Once that’s done, put in the gelatin and mix well.
  6. Pour the custard mixture onto the brownie base and spread evenly. Wrap and keep in the fridge. The custard will take for about 2-3 hours to set.

After the custard is set, then only you proceed with the strawberry gel layer.

Top: Strawberry Gel

  1. Place strawberries and strawberry jam into a sauce pot. Cook the strawberries for about 20 minutes in low heat.
  2. Put in the lemon juice and Marsala wine. Cook for another 5 minutes. Turn off the heat and put the sauce pot in the ice water bath for quick cool down.
  3. Combine gelatin and water and let it sit for 10 minutes.
  4. Combine the gelatin and strawberry. Mix the gelatin very well.
  5. Spread the strawberry gel on the white chocolate custard. Cover again and let the gel set. It will take about 2 hours.
  6. After that, garnish with mint leaves then slice and serve.

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