Recipe for For ten people



No added sugar frozen blackcurrant purée - France

For the


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


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


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


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 &


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.