Chocolate brownie and banana ice cream – chocolate and beetroot brownie served with banana crumble ice cream and a raspberry and vanilla coulis
Preheat the oven to 180
Place 60g of yoghurt into the freezer.
Put the cooked beetroot, 10ml of water and brownie mix into a blender and wizz until it becomes a thick paste.
Using a non-stick cupcake pan (I use a silicon one) Divide the brownie mix equally into 4 and bake for 10-15 minutes, the brownies should have a crusty top but still feel soft to touch. Set aside to cool.
Spread the crumble mix out on a baking tray and bake for 8-10 minutes until dark golden brown. Set aside to cool.
Put the frozen raspberries, honey and 50ml of water into a pan and place on a medium heat on the hob, cook until the mixture reduces and thickens slightly. Stir occasionally to prevent sticking. Add the thickening granules and stir for a further 2 minutes. Remove from heat and leave to cool.
Once cooled, pass the raspberry mix through a sieve, throw away the seeds. Put just over 1/3 of the coulis into a separate bowl and mix in 20g of the yoghurt. Pour into 2 sauce bottles and set aside
In a blender, put the frozen banana and 60g of vanilla yoghurt and blend until smooth, mix in the cooled crumble and return to the freezer.
Remove the brownies from the mould by running a knife around the edge and gently ease them out, dust with icing sugar.
To plate - Diagonally across the middle of the plate, dot 8 dots, (4 raspberry, 4 vanilla) of the coulis’s alternating between the two, then using a chopstick and starting at the top of the line drag it down the centre to create a “heart” pattern. Place the brownie in the bottom left corner and top with 2 fresh raspberries and a mint leaf, scoop out a ball of ice cream and place in a small bowl in the opposite corner to the brownie.