Chewy Beets, Beetroot and Juniper Gel with Sourdough Crumb - Chef Recipe by Connor Bishop
This dish sits on the more savoury side of desserts, with each element carefully thought out to comp...
175g dark chocolate
60g milk chocolate
60g plain flour
180g icing sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
Pre-heat oven to 180 C and grease a six muffin tray.
Melt the chocolates and butter in the microwave. Fold in sieved flour and sugar to the chocolate mixture.
Stir in the eggs and yolks until smooth. Stir in the vanilla.
Divide the mixture evenly between the muffin pans.
Bake for 14 minutes until the edges are firm but the centre is runny.
Run a knife around the edges to loosen and tip onto serving plates.
Dust with icing sugar and serve while hot.