Hazelnut and White Chocolate Brownie with Marinated Berries and Mascarpone
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
¼ cup hazelnuts, roasted, peeled and finely chopped
½ cup flour pinch of salt
50 grams white chocolate, chopped
150 grams butter
200 grams white chocolate, chopped
175 grams caster sugar
2 tablespoons orange or hazelnut liqueur – optional
3 eggs
Berries
1 punnet of strawberries, hulled and roughly chopped
¼ cup limoncello
¼ cup caster sugar
zest of 1 lemon
To finish
1 punnet raspberries or blueberries
150 grams mascarpone
150 ml cream
METHOD
Preheat the oven to 160°C. Grease a 35 cm x 11 cm rectangular tart tin and line with baking paper.
Brownie: Combine the hazelnuts, flour, salt and the 50 grams of chocolate in a bowl and set aside. Put the butter and the 200 grams of chocolate in a heat-proof bowl and place over a pot of simmering water. Stir occasionally until ¾ of the chocolate has melted then remove the bowl from the heat and stir until smooth.
Beat in the sugar and liqueur, then the eggs, one at a time. Fold in the flour mixture using a large metal spoon.
Spoon into the prepared tin and smooth the top. Bake for 30-35 minutes or until the top is crusty and a skewer inserted comes out with a few damp crumbs. Allow to cool before removing from the pan.
Berries: Put the strawberries, limoncello, sugar and the zest in a bowl and stir. Leave to marinate for a couple of hours if possible.
Whisk the mascarpone and cream together until it just starts to thicken.
To serve: Fold the berries into the marinated strawberries. Cut the brownie into slices and dust with icing sugar. Place 2 pieces on each serving plate. Top with a dollop of cream and spoon over the berries along with some of their juice.
Menu: Serve with Goat’s Cheese Fritters with Beetroot and Fried Mint and Grilled Lamb with Fennel, Basil and Figs.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.