Chocolate brownie with berry sorbets and mint sponge

Cookies 515 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Chocolate brownie with berry sorbets and mint sponge
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Hard
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A step-by-step recipe for preparing and decorating a dessert at the High Kitchen level. Amaze your loved ones and friends with the skill of the chef!

Ingredients

Directions

  1. Make a cake. Sift the baking powder and cocoa into a bowl. Put butter softened at room temperature in a separate bowl. Add vanillin. Beat butter with a mixer until fluffy, gradually add sugar. Whisk everything together for 2-3 minutes. at maximum speed.
  2. Reduce mixer speed and add dry mixture gradually. Whisk until the mixture looks like crumbs. Add the selected additives to the resulting dough, knead.
  3. Place the dough on a piece of cling film and roll up a 5-6 cm diameter sausage. Place in the freezer for at least an hour.
  4. Cut the frozen sausage into 1.5-2 cm pieces with a sharp knife and bake in an oven preheated to 170 degrees for no more than 12-13 minutes. Let the cake cool down until it takes on the desired texture. Leave one of the pieces in the oven for 20 minutes and then crush with a rolling pin or with a coffee grinder.
  5. Make sorbet. a) Kill the cherries with a blender until smooth. Pour water into a saucepan and add sugar. Melt sugar over low heat. Pour the resulting syrup over the cherry. b) For the blueberry sorbet, pour a glass of the resulting mass into a separate container, add the blueberries and interrupt again with a blender. c) Remove sorbets in the freezer for 5-6 hours, stirring them every hour and a half to avoid water crystallization.
  6. Prepare a sponge. a) Blanch the mint leaves in boiling water for 10 minutes, then drain and beat with a blender until smooth. b) Sift flour with baking powder. In a blender glass, beat the egg, sugar and honey. Then add the flour mixture, pour in the mint gel and stir. c) Pour the dough into a paper or glass cup lined with baking paper. Tighten with cling film and microwave for 1.5 minutes at 800 watts. d) Take out the sponge, let it cool and tear it with your hands into different pieces.
  7. Make a gel sauce. Mix the starch with 0.5 tsp water and add to a heatproof bowl of jam. Heat the sauce over low heat until thickened.
  8. Collect dessert. Apply the sauce with a spoon on the plane of the plate. Place the cake on top in 2 or 3 layers. Decorate the plate with a mint sponge, placing the large pieces closer to the cake and the smaller pieces along the sauce. Complement the composition with fresh berries and mint microgreens. Lastly, place the cherry sorbet ball on the cake, along with the small blueberry sorbet balls. Fill the empty spaces with crumbs of toasted cake.

Chocolate brownie with berry sorbets and mint sponge



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Hard

A step-by-step recipe for preparing and decorating a dessert at the High Kitchen level. Amaze your loved ones and friends with the skill of the chef!

Ingredients

Directions

  1. Make a cake. Sift the baking powder and cocoa into a bowl. Put butter softened at room temperature in a separate bowl. Add vanillin. Beat butter with a mixer until fluffy, gradually add sugar. Whisk everything together for 2-3 minutes. at maximum speed.
  2. Reduce mixer speed and add dry mixture gradually. Whisk until the mixture looks like crumbs. Add the selected additives to the resulting dough, knead.
  3. Place the dough on a piece of cling film and roll up a 5-6 cm diameter sausage. Place in the freezer for at least an hour.
  4. Cut the frozen sausage into 1.5-2 cm pieces with a sharp knife and bake in an oven preheated to 170 degrees for no more than 12-13 minutes. Let the cake cool down until it takes on the desired texture. Leave one of the pieces in the oven for 20 minutes and then crush with a rolling pin or with a coffee grinder.
  5. Make sorbet. a) Kill the cherries with a blender until smooth. Pour water into a saucepan and add sugar. Melt sugar over low heat. Pour the resulting syrup over the cherry. b) For the blueberry sorbet, pour a glass of the resulting mass into a separate container, add the blueberries and interrupt again with a blender. c) Remove sorbets in the freezer for 5-6 hours, stirring them every hour and a half to avoid water crystallization.
  6. Prepare a sponge. a) Blanch the mint leaves in boiling water for 10 minutes, then drain and beat with a blender until smooth. b) Sift flour with baking powder. In a blender glass, beat the egg, sugar and honey. Then add the flour mixture, pour in the mint gel and stir. c) Pour the dough into a paper or glass cup lined with baking paper. Tighten with cling film and microwave for 1.5 minutes at 800 watts. d) Take out the sponge, let it cool and tear it with your hands into different pieces.
  7. Make a gel sauce. Mix the starch with 0.5 tsp water and add to a heatproof bowl of jam. Heat the sauce over low heat until thickened.
  8. Collect dessert. Apply the sauce with a spoon on the plane of the plate. Place the cake on top in 2 or 3 layers. Decorate the plate with a mint sponge, placing the large pieces closer to the cake and the smaller pieces along the sauce. Complement the composition with fresh berries and mint microgreens. Lastly, place the cherry sorbet ball on the cake, along with the small blueberry sorbet balls. Fill the empty spaces with crumbs of toasted cake.

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