Duration: 3 hrs (with an ice-cream maker) | Difficulty: simple
Crimson brownie sorbet
Christmas is almost here and 2019 is knocking at our door. What could be better than something sweet to see out the year. Dea Kaker, a designer with extraordinary cooking skills, is here to reveal one of her amazing sweet recipes for a sorbet with a taste that would explode in your mouth. It is a crimson grapes-based sorbet served on a soft & crunchy brownie base. We named this dessert simply after its jaw -opening appearance.
Crimson brownie sorbet
- Ice cream maker
- Sauce pan
- 300 g Crimson Seedless grapes
- 700 g Concord grapes
- 140 g Linden or normal honey
- 2 tbsp Juniper berries or normal berries
- 1 tbsp black pepper
- 1 cinnamon stick
- 1/2 lemon juice
- 4 branches of thyme
- 2 branches of rosemary
- 2 tbsp gin or similar
- 300 g baking chocolate
- 150 g butter
- 100 coconut sugar or brown sugar
- 6 eggs
- 0.5 ml plumb schnaps
- 4 drops vanilla essence
- pinch of salt
- Wash the grapes and blend them.
- Put the blended grape juice in a pot together with all the other ingredients (except for the gin).
- Cook on medium heat for approx. 35-45 min, until the juice gets thicker.
- Pour the mixture through a fine mesh and let it cool for 2 hours.
- In order to make the sorbet smoother add the gin to the mixture.
- Put the mixture into the ice maker and let it do the rest.
If you don’t have an ice maker
- Pour the sorbet mixture into a metal pan or other shallow, freezer safe container.
- Place into the freezer.
- After 12 hours take the sorbet out of the freezer, blend it and put it back in for another 3 hours.
- For a better texture of the sorbet, prepare it one evening in advance.
Chocolate brownie bottom
- Preheat the oven to 180°C. Line an 20x20cm pan with baking paper or aluminum foil, leaving a 2.5cm overhang on all sides. Spread oil or butter on top and set aside.
- Melt the chocolate together with the butter in a heatproof bowl over a pot of simmering water. Stir constantly until the mixture is smooth.
- When melted add the vanilla and plum schnaps, let it cool down a bit.
- In a separate bowl mix together the egg yolks with the sugar and add to the cooled chocolate.
- Beat the egg whites with the pinch of salt and mix it gently until it looks shiny.
- Spread the mixture evenly into the baking tray and bake for 35 minutes. During that time do not open the oven door!
- To check if the brownie is ready, insert a toothpick into the tray center. If it comes out with a few moist crumbs clinging to it – its ready.
- Lastly, let cool for at least 1 hour.
- Use a cup to stamp out the brownie bottom.
- On top of each brownie place a scoop of sorbet.
- Garnish with thyme rosemary.
Dea Kaker Strucl | Designer
From interior design to cooking and ceramics. Dea’s work proves us that fun and improvisation can go together with uncompressed clean aesthetics.
Catch up with Dea’s work:
Dea’s work spans from the creation of objects and spatial landscapes to culinary installations. In her praxis Dea uses natural shapes and raw materials, that as a result help creating beautiful designs with unique compositions. The designer’s strong conceptual approach is the base of her work. Colours, shapes and playful arrangements of objects are carefully curated to build authentic stories. The combination of food and design creates outstanding food aesthetics while bringing people together. Consequently her work is about interaction and communication. Since Objects and delicately thought out spatial installations, play an important role in creating these unique visual and tactile experiences. Due to her design and interior background combined with a culinary approach her projects impose a unique style.