Chocolate brownie, beetroot mousse, cherry gel, chocolate sorbet, crumb

Recommended wine – Recioto del Valpolicella – fiorato, Tomassi, Veneto

Chefs tip – try adding chopped toasted hazelnuts or pistachios to the mix before baking for a great texture, flavour and a different colour in the brownie

METHOD

BROWNIE AND CRUMB

1. Preheat the oven to 170ºC/Gas mark 3 
2. Melt the butter and the plain chocolate, separately  
3. Whisk together the sugar and eggs. Add the melted butter and plain chocolate and stir well to combine  
4. Add the sieved flour and cocoa, dark chocolate buttons and pour on to a greased and lined Swiss roll tin. Bake for 20–30 minutes  
5. Once cooked, allow to cool slightly, then cut into small squares 
6. To make the crumb take one piece of brownie and crumble onto a baking sheet and return to the oven for around 25 minutes or until dry and crumbly.  

BEETROOT MOUSSE

1. Preheat the oven to 200C/180C Fan/Gas 6. 
2. Wrap the beetroots in foil and roast for 45-55 mins until tender. 
3. Unwrap, allow to cool and then peel and  chop , then blend until smooth.  
4. Melt the white chocolate in a double boiler. Set aside and cool slightly. 
5. Whisk the cream until thickened then fold in the chocolate, followed by the beetroot purée
6. Place into a mould and keep in the refrigerator until needed

CHERRY GEL

1. With a stick blender, blitz together the sugar and cherry puree, then slowly add the xanthan gum until desired thickness is achieved 

CHOCOLATE SORBET

1. In a saucepan combine 150ml of water and 150g of caster sugar, bring to the boil while whisking to dissolve the sugar
2. Remove from the heat and whisk in the chocolate until melted. Allow to cool slightly and add the kirsch and remaining 600ml of water. With a stick blender, blitz until smooth 
3. Place the mixture into an ice cream maker and churn
4. Garnish with shards of chocolate and red vein sorrel