Chocolate exotic fruit combo

Ingredients

Chocolate Brownie 

• 250g chocolate 
• 200g butter 
• 5 eggs 
• 225g sugar 
• 50g flour 
• 1 vanilla pod 
• Pinch salt 

White Chocolate Mousse 

• 100ml milk 
• 150g white Chocolate 
• 100g fresh cream 
• 3g gelatine leaf 

Mango Cheese Cake 

• ½ diced mango 
• 200g cream cheese 
• 2 eggs 
• 50g fresh cream 
• 1 orange zest 
• 20g sugar 
• 100g biscuit crumbs 
• 40g melted butter 

Strawberry sorbet 

• 200g fresh strawberries 
• 50g sugar 
• 10g glucose 
• 75ml water 

Method

Chocolate Brownie 

1. Melt the chocolate and butter on Bain Marie. 
2. Whisk the sugar and eggs together.
3. Mix the egg mixture with the chocolate mixture.
4. Mix in the flour, vanilla pod and salt. 
5. Bake for 15 minutes – 170°C.

White Chocolate Mousse 

1. Soak the gelatine leaf in iced water. 
2. Boil the milk.
3. Melt the chocolate and gelatine leaf in the milk. 
4. Beat the cream.
5. Hold in the chocolate mixture in cream. 
6. Pour over the brownie and let it set.

Mango Cheese Cake 

1. Mix the biscuit crumbs and melted butter tighter to form the base of the cheese cake.
2. Bake for 10 minutes - 150°C.
3. Beat the cream cheese, eggs, fresh cream, orange zest and sugar. 
4. Pour over the baked base.
5. Bake for 45 minutes - 120°C.
6. Melt some butter and sugar. 
7. Toss in the diced mango. 
8. Add in a tot of brandy.
9. Cook till mango turns soft.

Strawberry Sorbet 

1. Bring everything to the boil.
2. Blend everything together.
3. Churn in an ice-cream maker

Sponsored by Villa sandi MARINALI BIANCO IGT Treviso 2013

Vine: Manzoni Bianco Grape variety: Incrocio Manzoni. Production area: Villa Sandi Estate with deep clayey soil rich in subsoil. Alcohol content: 13,5% vol. Colour: straw yellow. Bouquet: fruity with hints of exotic fruit like pineapple, mediterranean spices, almond and hazelnut. Flavour: a decisive flavour,fruity and spicy. Serving temperature: 8-10°C