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'Undergrowth' - chocolate brownie with berries, radish sorbet and lavender 'marshmallow'

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Ingredients

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Lavender 'marshmallow'

  • 2g of lavender flowers
  • 70g of water
  • 60g of caster sugar
  • 4g of gelatine
  • 32g of raspberry purée

Radish sorbet

  • 500g of radishes, juiced
  • 100g of raspberry purée
  • 1l stock syrup
  • 20g of sorbet stabiliser, 'Superneutro' milk stabiliser

Guanaja 70% chocolate brownie

Chocolate crumble

  • 60g of cocoa powder
  • 50g of plain flour
  • 50g of caster sugar

Red fruit and yoghurt sauce

  • 25g of butter
  • 65g of icing sugar
  • 65g of cream cheese
  • 40g of yoghurt, strawberry-flavoured

To serve

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Method

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1
To begin, make the lavender marshmallow as the syrup will need to rest overnight. Bring the water and sugar to the boil in a saucepan and bring to the boil
  • 70g of water
  • 60g of caster sugar
2
Once the sugar has dissolved, remove from the heat and add the lavender. Allow to infuse for 30 minutes, then pass through a sieve. Soak the gelatine in cold water
  • 2g of lavender flowers
  • 4g of gelatine
3
Add the mashed raspberries to the pan and bring the mixture to the boil. Squeeze any excess liquid from the gelatine and stir into the raspberry mixture until fully dissolved. Allow to cool before placing in the fridge overnight
4
The next day, transfer the mixture to a blender and blitz until foamy. Pour into a baking tray lined with cling film and place in the freezer to set
5
To make the radish sorbet, thoroughly combine all of the ingredients and churn in an ice cream maker until set. Store in the freezer until needed
  • 500g of radishes, juiced
  • 100g of raspberry purée
  • 1l stock syrup
  • 20g of sorbet stabiliser, 'Superneutro' milk stabiliser
6
Preheat the oven to 165°C/gas mark 3. Line a baking tray with greaseproof paper
7
Now make the chocolate brownie. In a standing food mixer fitted with a whisk attachment, whisk together the egg yolk, egg white and 45g of the sugar until foamy. In a separate bowl, mix together the flour, baking powder, cocoa and remaining 45g of sugar
8
Melt the chocolate and butter in a microwave and stir into the flour mixture. Stir in the water, followed by the whisked eggs and sugar
  • 45g of butter
  • 50g of chocolate, Guanaja 70%
  • 65g of water
9
Pour into the prepared baking tray and bake in the oven for 15 minutes. Remove from the oven and allow to cool in the tray
10
Increase the temperature of the oven to 180°C/gas mark 4
11
For the chocolate crumble, add the sugar, flour, cocoa and butter to a food processor and blitz until it reaches a coarse breadcrumb texture
  • 60g of cocoa powder
  • 50g of plain flour
  • 50g of caster sugar
12
Spread out onto a baking tray and bake in the oven for 10 minutes. Remove from the oven, stir around a little and bake again for 10 minutes until crisp
13
Allow the crumble to cool completely before placing in a clean food processor and blitzing again to a finer crumb
14
For the yoghurt sauce, whisk the butter and icing sugar in a standing mixer fitted with a whisk attachment for 5 minutes. Add the cream cheese a little at a time until smooth, then whisk in the yoghurt. Transfer to a piping bag
  • 25g of butter
  • 65g of icing sugar
  • 65g of cream cheese
  • 40g of yoghurt, strawberry-flavoured
15
To serve, remove the 'marshmallow' from the freezer and cut into equal-sized cubes. Cut the brownie into cubes of the same size
16
Place metal rings onto each plate and add some crumble to each ring, patting down slightly to firm up. Add cubes of brownie on top, pipe the yoghurt sauce between the brownie cubes and top with the cubes of 'marshmallow'
17
Remove the rings and dot the berries, edible flowers and cress on top. Add a rocher or 2 of radish sorbet and serve
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'Undergrowth' - chocolate brownie with berries, radish sorbet and lavender 'marshmallow'

 
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