Ingredients for the brownie
- 250 g Valrhona chocolate, 74% cocoa content
- 100 g butter
- 3 eggs
- 150 g sugar
- 20 g flour
- 50 g hazelnuts
To prepare the brownie
Melt the chocolate together with the butter over a water bath. Add the remaining ingredients and stir until smooth. Butter a tin, lightly dust it with flour and add the mixture. Bake for 10 minutes in the preheated oven at 175 °C with the hot air setting.
Ingredients for the passion fruit sorbet
- 250 g passion fruit purée
- 50 g mango purée
- 50 ml simple syrup
To prepare the passion fruit sorbet
Bring everything to the boil and freeze. Then stir using an ice cream machine.
10 minutes | Hot air setting at 175 °C