Black pudding brownie
Garlic Ice Cream, Beetroot Carpaccio & Coffee Mousse
Reuben Borg and Victor Vella from Corinthia Palace
Black Pudding Brownie:
56g butter
113g sugar
1 egg
38g cocoa
56g flour
pinch salt
40g beeetroot juice (cooked)
7ml Cointreau
60g black pudding
Black Garlic Ice Cream:
3 black garlic cloves
200ml fresh cream
35g sugar
1 egg yolk
Beetroot Carpaccio:
10ml red wine vinegar
10g sugar
5g glucose
juice of half orange
5ml Cointreau
5ml Kirsch
1 red beet, sliced with a mandolin and then cut with a round cutter, size depending on personal preference
Almond and Black Pudding Crumble:
20g ground almonds
10g flour
10g butter
5g oats
10g black pudding
10g sugar
Chia Seed Croquant:
50g sugar
splash of water
20g chia seeds
Coffee Cream:
25g milk chocolate
150ml fresh cream
8g coffee granules
25g sugar
Black Pudding Brownie:
Melt butter in a small pot. In a separate bowl sift together the flour, cocoa powder and salt, add the sugar and mix in the melted butter. Gradually add the beetroot juice, Cointreau and egg. Crumble the black pudding and fold in.
Grease two metal rings and dust with cocoa powder. Place on a baking tray lined with greaseproof paper and pour in the mix. Allow to rest twenty minutes before serving and bake in an oven at 180 degrees.
To check for readiness, insert a clean needle which should come out clean.
Black Garlic Ice Cream:
Heat the fresh cream with the whole black garlic cloves, whisk egg yolk and sugar together. Blend the garlic and cream in a food blender, pour over the egg mixture and whisk. Pass through a fine sieve and chill. Place in an ice cream churner following instructions. Allow to set, place in a clean container and store in freezer until needed.
Beetroot Carpaccio:
Boil all the ingredients until sugar is dissolved, pour whilst still warm over the beet.
Almond and Black Pudding Crumble:
Melt butter in pan. Mix the flour, oats, sugar, ground almonds and black pudding, pour over the butter and lightly mix. Spread on a baking tray lined with greaseproof paper and bake in an oven at 180 degrees for ten minutes.
Chia Seed Croquant:
Boil the sugar with the water and do not allow to colour. Sprinkle the chia seeds on a baking parchment and pour the sugar over. Allow to cool and break into pieces to be used as a garnish.
Coffee Cream:
In a pan warm half the cream with the sugar, coffee and the chocolate. Pass through a sieve and allow to cool. In a bowl whisk the remaining cream to the soft peak stage and fold in the chocolate-coffee mix. Put in a piping bag and chill before use.
