Hot Poached Cherries with Chocolate Brownie and Vanilla Ice-cream
Recipe by Richard Phillips
Cherries are in season. Their sweet, rich flesh goes perfectly with chocolate.
Serves 2
Ingredients
- 150ml good quality red wine
- 60g caster sugar
- 400g stoned English cherries
For the brownie mix
- 275g extra bitter chocolate (cut into small pieces)
- 225g unsalted butter
- 5 eggs
- 400g caster sugar
- 1 tsp vanilla essence
- ½ tsp salt
- 200g plain flour
- Good quality vanilla ice cream, to serve
Method
- Bring the wine and sugar to the boil. Add the cherries and cook for 30 seconds, remove, reduce the liquid to a glaze place the cherries back into the pan and set aside.
- Heat the oven to 150 degrees Celsius. In a large bowl over a bain marie, melt the chocolate, and butter. Then remove from the heat, whisk in the sugar, vanilla, salt, and the eggs a little at a time. Fold in the flour and pour into individual buttered moulds (6cm x 2cm deep)
- Cook for 12 minutes until still moist in the centre.
- Place the brownie into the centre of the plate, spoon the cherries over the top, then quenelle the vanilla ice cream on top.
