Recipe: Warm chocolate brownie, torched peach, soft whipped cream, fresh blueberries and salted caramel ice cream
PUBLISHED: 10:12 27 June 2017 | UPDATED: 10:12 27 June 2017
You might recognise chef/proprietor of The Creek, Terence Howard, from his television appearances which include cooking live on Market Kitchen with Tanya Ramsey, and he's also appeared with Gary Rhodes and the Hairy Bikers. Here Terence shares his recipe for a delicious dessert…
Now he’s moved from working as a head chef in London’s West End to owning his own restaurant in the picturesque setting of Flag Creek.
‘I wanted to bring our children up in the countryside and this area is perfect for us,’ Terence explains, and he also enjoys no longer having to commute. ‘My journey to work now consists of me walking up and down my stairs!’
90g of butter
90g of dark chocolate
40g of plain flour
20g of cocoa powder
2 whole eggs
140g of caster sugar
1 punnet of blueberries
50ml of whipping or double cream
1 tablespoon of icing sugar
Caster sugar (for rolling the peach in)
Half fill a deep pan with water and bring to a gentle simmer. Place the chocolate and butter in a mixing bowl, place on top of a pan (ensure the bowl is not touching the water) occasionally stirring until melted.
Once done, leave to cool. Thoroughly whisk the eggs and sugar together in another bowl, (preferably using an electric whisk) until the mixture is white and similar to almost a meringue consistency.
Once ready, gently and slowly pour in the chocolate, then the flour and cocoa powder. Keep mixing until a smooth, silky consistency. Grease your baking tray with unsalted butter, pour in the mixture then bake on 165C for approximately 25 minutes. Once ready, allow to cool and turn out.
Now core your peach and cut into your desired shape, roll in caster sugar then gently blow torch until caramelised. You could also grill or pan fry if you don’t have a blow torch. Next whip your cream and icing sugar together to a soft peak.
Once everything is ready, plate up adding your washed blueberries and a scoop of your favourite ice cream. I use Lakenham Creamery’s Norfolk County Salted Caramel.
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