Ferdinand

Recipe for For ten people

Recipe idea

Johannes BONIN

Ingredients

Sicoly

No added sugar frozen blackcurrant purée - France

For the

brownies

ingredients :

125 g Equatoriale chocolate
125 g Butter
100 g Caster sugar
55 g Flour
2 g Salt
2 g Baking powder
88 g Eggs
2 g Vanilla powder
57 g Pecan nuts

process :

Mix sugar, flour, salt, baking powder, eggs and vanilla in a mixer at medium speed. Add melted butter and mis. Add chocolate at 45°C followed by nuts. Do not overmix.

Pour the batter in a 1.5cm-thick layer in Ø 5cm moulds (approximately 30gr per mould).

Bake at 150°C.

For the tea-flavoured

crémeux

ingredients :

3 g Vanilla-flavoured Ceylon tea
500 g Milk
50 g Cream
1/2 Vanilla pod
40 g Caster sugar
12 g Gelatine
2 g Agar agar
164 g Manjari 64% chocolate
200 g Cold cream

process :

Infuse tea in boiled milk for 2 minutes. Strain and correct milk weight. Mix infused milk with 50g of cream, gelatin and agar-agar and bring to a boil. Add egg yolks mixed with sugar and bake at 183°C. Pour the hot mixture onto the chocolate to create an emulsion.

Smoothen mixture using a hand blender and add cold cream.

Pour into moulds on top of the chilled brownies.

Put to chill. Do not freeze.

For the blackcurrant

coulis

ingredients :

175 g Sicoly® blackcurrant purée
25 g Caster sugar
1 g Rosemary (infused for 5 minutes)
34 g Gelatine

process :

Mix ingredients and bring to a boil.
Pour into a baking tray lined with a Silpat® baking mat. Freeze and cut into Ø 12 cm circles.

For the blackcurrant

meringue

ingredients :

360 g Sicoly® blackcurrant purée
180 g Egg whites
180 g Caster sugar
5 g Egg white powder
90 g Icing sugar

process :

Beet eggs with SICOLY® blackcurrant purée, egg white powder and half the sugar until you get a firm consistency, then add the rest of the sugar a bit at a time. Sift in the icing sugar.

Pipe and bake at 180°C.

Assembly &

Finishes

Place the jellied blackcurrant coulis in a plate and top with the brownie/tea-flavoured crémeux cake.
Decorate with a scoop of blackcurrant sorbet, add a dash of blackcurrant juice and sprinkle with cacao streusel, a whole blackcurrant and meringue.