Condensed milk brownies

Petrus by Gordon Ramsay, decaf coffee

Food news of the week:

Condensed milk brownies today, in honour of my favourite species of milk, which makes this fudgy, dense, and chewy. Then a discussion on Petrus, specifically the chef’s table discovery experience, where you’re sat in front of the kitchen the whole time and watch them dance at their craft, while you’re served seasonal specialties. Finally, Norma, my favourite Italian in London, has some new seasonal specials such as their colossal mushroom arancini, but it was their pumpkin cavatelli that totally won me over!

a whole experience: delica pumpkin, cavatelli, hazelnut, stracciatella, sage

Science of the week:

The social brain hypothesis posits that keeping track of who’s who in your relationships or more superficial encounters, actually takes considerable brain power. Being social is actually cognitively demanding.

Insight of the week:

Only yesterday did I learn that decaf coffee can actually be beneficial for fasting glucose levels (by lowering them) and improving metabolic syndrome (reducing triglyceride levels and hypertension).

Recipe of the week:

Condensed milk brownies (can be made in a 8x8-inch pan or in muffin tins), adapted from an Instagram recipe to let the condensed milk speak for itself, instead of speaking over other ingredients. Next attempt: condensed milk blondies!

Ingredients

1 can (350ml) of condensed milk

60g (1/4 cup) unsalted butter, softened or at room temperature

80g (scant 1/3 cup) granulated sugar

2 eggs

1 tsp salt

60g (1/2 cup) cocoa powder

1 cup or a large handful chopped dark chocolate (or any chocolate of your choice)

Directions

Preheat your oven to 350F (180C) and line your 9x9-inch pan with parchment paper, or line your muffin tin with muffin liners.

In a large bowl, whisk together the condensed milk, butter, sugar and salt well, for at least 3-5 minutes. Then, whisk in both eggs well. Add the flour, cocoa powder and chopped chocolate and fold the dry mix into the wet. Pour the batter into your lined tin, or use two spoons to divide the batter into your muffin liners. If you’re making brownie muffins, you should be able to fill 10-12 of regular-sized liners.

Bake for 30 minutes, or 20 minutes if you’re using muffin liners. Enjoy warm and gooey with ice cream on top, or simply alone.

Restaurant of the week:

An experience elevated by foamy sabayons and charming service, slightly marred by small portions.

appetisers at the chef’s table: cheesy gougeres and lobster tartlettes with avocado puree

Petrus by Gordon Ramsay is one of those places that I wouldn’t think to go to myself; I’ve been to far too many a fancy schmancy French restaurant to warrant any more spenny adventures, for fear of predictability and too much froth. That being said, I will take a trip to Robuchon and Le Gavroche any day.

Observe above: this was a starter to whet any appetite, large or small.