CHOCOLATE BROWNIES WITH SALTED CARAMEL ICE CREAM, BEETROOT AND WALNUTS
For the brownies 185g dark chocolate 145g butter 210g caster sugar 3 large eggs 80g dates, chopped 40g cocoa powder 55g cake flour For the salted caramel ice cream 175g caster sugar 175ml cream 1T sea salt 350ml milk 150ml cream 75g Trimoline (invert sugar) 5 large egg yolks For the beetroot and walnuts 1kg fresh beetroot, peeled 130g granulated sugar 60ml red-wine vinegar 1t salt 50g walnuts, toasted A pinch of salt 2T extra virgin olive oil Preheat the oven to 150°C. To make the brownies, melt the chocolate and butter over a pan of simmering water. Then add the caster sugar and remove from the heat. Whisk in the eggs and keep whisking until the mixture has a high gloss. Fold in the dry ingredients and pour onto a lined baking tray. Bake for 30 minutes at 150°C, then increase the heat to 180°C and bake for 10 minutes. Cool before cutting into squares.
For the ice cream, first make the caramel by slowly heating 125g caster sugar in a pan until golden brown. Remove from the heat and gradually add the cream while stirring. Return to the heat and simmer for 3 minutes. Add the sea salt and allow the caramel to cool completely.
Mix the milk, cream and Trimoline, place in a saucepan and slowly bring to the boil. At the same time, whisk the egg yolks with the remaining 50g castor sugar until pale and fluffy. When the cream mixture reaches boiling point, remove from the heat, pour it over the egg mixture and whisk together. Return to a low heat and slowly mix in a figure of eight with a spoon until thickened and the back of the spoon is coated. Cool over a bowl of ice water. Once cool, swirl in the caramel. Freeze in an ice cream machine according to the machine instructions.
Make a beetroot molasses by grating the beetroot and squeezing out the juice. In the meantime, preheat the oven to 50°C. Spread the beetroot solids on a baking tray and dry in the oven overnight. In a pan, bring the beetroot juice, 100g granulated sugar, vinegar and salt to the boil. Reduce the heat to low and simmer until the volume has reduced by three quarters. Allow to cool completely. Process the dried beetroot to a powder, add the walnuts and blitz. Mix with the remaining 30g sugar and salt, and rub in the oil (as per the shortening method).
To plate, spoon some beetroot and walnut crumble onto the middle of each plate, place a slightly warmed brownie piece on top and a generous scoop of ice cream alongside. Drizzle the beetroot molasses over each portion before serving. SERVES 4