ROSEMARY AND PEPPERMINT CHOCOLATE BROWNIE SOUR CHERRY COMPOTE AND PEPPERMINT CREAM
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Jason Chan Yee Chiu
Ho Wing Hong
The Hong Kong Cricket Club, founded in 1851, is the oldest cricket club in Asia. The Club has providedcricket, sports and recreational activities to its members and the wider community for over 160 years.Represented by Jason Chan Yee Chiu & Ho Wing Hong.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Brownie- 78g Dilmah Rosemary with Peppermint
- 240g butter
- 280g chocolate
- 190g egg
- 240g sugar
- 90g cake flour
- 5g baking powder
- 20g dried sour cherries
- 100g white balsamic
- 50g white wine vinegar
- 75g sugar
- 6g agar-agar
- 100ml double cream
- 12g peppermint powder
Methods and Directions
Brownie- Melt the butter and chocolate in a bowl suspended over a pan of simmering water.
- Sift the flour, baking powder and cocoa powder into a large bowl. Stir in the sugar.
- Pour the melted mixture into the bowl and then stir in the eggs, one at a time.
- Finally stir in the Rosemary with Peppermint infusion.
- Spoon the mixture into a dish and bake for about 15-20 minutes.
- Place sour cherries, sugar and both vinegars into a pan.
- Bring to a boil, simmer and reduce by half.
- Allow to cool and the add the agar-agar.
- Gently whip together until the cream is a thick consistency.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/05/2024
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