The Essence of the Black Forest

The RecipesDessert

Glenmorangie House, Ross-shire

Dark chocolate brownie
240g butter
440g caster sugar
280g dark chocolate (65%–70% cocoa solids)
180g plain flour
4 dessert spoons drinking chocolate powder
4 beaten eggs

Pistachio crumble
65g caster sugar
30g ground almonds
50g Iranian pistachios
75g plain flour
50g unsalted butter
Pinch of salt Black cherry sorbet
500g black cherry purée
75g sugar
50g liquid glucose

Macerated cherries
450g ripe cherries, stones removed
3tbs caster sugar, plus extra for sprinkling
3tbs kirsch (optional)

Heather honey & kirsch cream
300ml double cream
2tbs icing sugar
1tbs heather honey
50ml kirsch

Serves 4

Melt the butter for the brownie in a saucepan, then add the sugar and allow to dissolve over a low heat. Remove from the heat stir in the chocolate and stir until the chocolate is melted. Gradually add the flour, drinking chocolate and eggs and mix until fully incorporated. Spread over a lined baking tray (approx. 325mm x 265mm) and bake at 170˚C for 35–45 minutes.

Blend the crumble ingredients until the mix resembles fine breadcrumbs. Spread over a lined baking tray and bake at 120–140°C for approximately 45 minutes or until completely dried.

For the sorbet, bring the sugar, glucose and 50ml water to the boil in a heavy based pan. Add the cherry purée and bring back up to the boil, then remove from the heat. Once cooled churn in the ice cream machine for approximately 45 minutes or until set.

Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. The sugar will slowly permeate the cherries and intensify their flavour.

Beat the cream, sugar, honey and kirsch together in a bowl with a balloon whisk until it holds its shape.