Brownie with chocolate-beetroot ganache and blackcurrant sauce
8 servings
40 minutes
Recipe from Dmitry Blinov, chef of the Harvest restaurant
1
Extract juice from the beetroot to get about 250 ml, add vinegar and simmer everything on low heat. The mixture should reduce to 50 ml.
- Beet: 600 g
- Wine vinegar: 25 ml
2
Add 200 ml of cream to the mixture, bring everything to a boil, and pour it into the crushed (or melted in a water bath) dark chocolate. Stir, transfer to a container, and refrigerate overnight.
- Cream 33%: 500 ml
- Dark chocolate: 250 g
3
To make brownies, melt milk chocolate and butter in a water bath, then mix with 125 g of sugar.
- Milk chocolate: 375 g
- Butter: 150 g
- Sugar: 245 g
4
Whip albumin with 60 ml of water, yolks, and 100 g of sugar in a planetary mixer. Whip until the sugar dissolves and the mixture becomes thick.
- Albumen: 15 g
- Water: 260 ml
- Egg yolk: 150 g
- Sugar: 245 g
5
Pour chocolate into the mixture and stir, add flour and ground nuts. Mix again until smooth and pour the batter into a baking tray lined with parchment. Bake the 1.5 cm thick brownies for 15 minutes at 180 degrees. Let it cool and cut into portions.
- Milk chocolate: 375 g
- Wheat flour: 150 g
- Hazelnut: 100 g
6
Mix fresh frozen currants, 200 ml of water, and 20 g of sugar and put on the heat. Once the mixture boils, blend it at high speed and strain.
- Currant: 100 g
- Water: 260 ml
- Sugar: 245 g
7
Add agar-agar and boil for a couple of minutes. Pour the sauce into a container and refrigerate until it sets completely. Then blend again until smooth.
- Agar-agar: 3 g
8
Place the brownie on a plate, mix fresh currants with sauce. Cover the brownie with the berry sauce, then top with chocolate ganache. You can add thin meringue as a decoration for crunch.