Regional Flavours

Chocolate beetroot brownie, white chocolate beetroot mousse, pomegranate curd

Recipe written by chef Jason Ford, ambassador for South Burnett region

Ready In: 1 hour + 25 mins cook + cooling
Serves: 12

Ingredients

 
Chocolate beetroot brownie
100g
butter, cubed
200g
dark coverture chocolate, chopped
10ml
vanilla extract
250g
dark brown sugar
3
eggs, whole
100g
bakers flour
25g
dark cocoa powder
 
Mousse
45g
butter
240g
white coverture chocolate
7g
gelatine, granulated
2
egg yolks
30g
caster sugar
5ml
vanilla
5ml
rose water
400ml
cream, freshly semi-whipped, left in a stainless bowl in case needs more whipping
 
Pomegranate curd
120ml
pomegranate juice (fresh)
200g
caster sugar
110g
unsalted butter, cubed
3
eggs, lightly beaten
1
unopened pomegranate

Method

Chocolate beetroot brownie

1. Preheat oven 160oC.

2. Grease a baking tin (20cm x 30cm) with butter, and line base with baking paper.

3. Place freshly cooked (hot) beetroot into a food processor with the chocolate, butter and vanilla. Blend until a smooth consistency, the chocolate and butter will melt and blend due to the hot beetroot.

4. Beat sugar and eggs in a bowl until aerated, fold in the beetroot chocolate mix and then carefully fold in the sifted flour and cocoa, until a smooth batter is formed.

5. Pour into prepared baking tin and bake until risen and set (approx. 25 minutes).

6. Remove from oven, and cool completely in the tin. Tip out brownie and cut into individual.

White chocolate and beetroot mousse

1. Melt butter and chocolate.

2. Add a little water to the gelatine to make a taste.

3. Whip yolks and sugar over heat until thick and creamy.

4. Dissolve gelatine mix into warm yolks with vanilla and rose water.

5. Fold melted chocolate and butter into warm yolks.

6. Fold in the beetroot puree

7. Fold in the whipped cream.

8. Allow to set in refrigerator.

Pomegranate curd

1. Combine butter and sugar in a heavy base saucepan and melt on a low heat, stirring until sugar is dissolved.

2. Add the juice and beaten eggs to the saucepan. Continue cooking over a low heat while continuously stirring until the mixture thickens and coats the back of the spoon. Do not allow mixture to boil.

3. Pour mixture into sterilised screw top jars and seal. Allow to cool and then refrigerate to store.

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