Chocolate brownie with berry sorbets and mint sponge

Description

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

Cooking

Step 1

Prepare a cake. Sift flour with baking powder and cocoa into a bowl. Place the softened butter at room temperature in a separate bowl. Add vanilla. Beat the butter with a mixer until fluffy, gradually add sugar. Beat everything together for 2-3 minutes. at maximum speed.

Step 2

Reduce mixer speed and gradually add dry mixture. Beat until the mixture starts to resemble crumbs. Enter the selected additives into the resulting dough, knead.

Step 3

Put the dough on a piece of cling film and roll up a sausage with a diameter of 5-6 cm. Place in the freezer for at least an hour.

Step 4

Cut the frozen sausage with a sharp knife into pieces of 1.5-2 cm and bake in an oven preheated to 170 degrees for no more than 12-13 minutes. Let the cake cool, only then it will take on the desired texture. Leave one of the pieces in the oven for 20 minutes and then crush with a rolling pin or coffee grinder.

Step 5

Prepare the sorbet. a) Blend the cherries in a blender until smooth. Pour water into a saucepan and add sugar. Melt sugar over low heat. Pour the resulting syrup to the cherry. b) For blueberry sorbet, pour a glass of the resulting mass into a separate container, add blueberries and beat again with a blender. c) Put the sorbets in the freezer for 5-6 hours, stirring them every hour and a half to avoid water crystallization.

Step 6

Prepare your sponge. a) Blanch the mint leaves in boiling water for 10 minutes, then drain the water and beat with a blender until smooth. b) Sift flour with baking powder. Whisk egg, sugar and honey in a blender glass. Then add the flour mixture, pour in the mint gel and stir. c) Pour the batter into a paper or glass cup lined with baking paper. Cover with cling film and microwave for 1.5 minutes at 800 watts. d) Remove the sponge, let it cool and tear it into different pieces with your hands.

Step 7

Prepare the gel sauce. Mix starch with 0.5 teaspoon water and add to a heatproof bowl of jam. Heat sauce over low heat until thickened.

Step 8

Collect dessert. Spread the sauce onto the plate with a spoon. Place the cake on top in 2 or 3 layers. Decorate the plate with a mint sponge, placing large pieces closer to the cake, small ones along the sauce. Complete the composition with fresh berries and mint microgreens. Place a scoop of cherry sorbet on top of the cake last, and place small scoops of blueberry sorbet along the sauce. Fill empty spaces with a crumb of dried cake.