by Peter Coucquyt
on August 30, 2017

Chocolate brownie with tarragon-infused peach compote

We bet you've never had a chocolate brownie like this before! Studded with crunchy almonds containing the same almond-scented benzaldehyde molecules we find in chocolate and peaches, our brownie comes topped with a smooth bourbon vanilla panna cotta full of creamy-scented lactones. A fruity peach compote infused with fresh tarragon adds a layer of citrusy, peppery notes for contrast. To play up the lemony-citrus notes of this dessert, try a tangy drizzle of raspberry coulis as an option.

Chocolate brownie with peach - tarragon compote (6 servings)

Chocolate brownie

preparation

  • 250 g butter
  • 200 g confectioner's sugar
  • 200 g dark chocolate, chopped
  • 200 g whole eggs
  • 100 g granulated sugar
  • 100 g whole wheat flour
  • 40 g cocoa powder
  • 10 g baking powder
  • sliced almonds, to taste

Preheat the oven to 180ºC/356ºF. Meanwhile, line a baking pan or mold with parchment paper.

Melt the butter and sugar in a saucepan over low heat, stirring slowly as it comes to a boil. Remove from heat and cool to 50ºC/122ºF. Then stir in the chocolate pieces until completely melted.

In a food processor, whisk the eggs and sugar together until they become frothy, about 10 minutes. Meanwhile, sift the flour, cocoa powder and baking powder into a separate bowl. Fold in the melted chocolate mixture, followed by the flour mixture.

Pour the batter into the parchment paper-lined pan and sprinkle with sliced almonds. Transfer the pan to the 180ºC oven and bake for about 20 minutes. Once done, remove the pan from the oven and allow the brownies to fully cool before removing them from the pan or mold. Cut the brownies to desired size.

Panna cotta

preparation

  • 125 g whole milk
  • 125 g heavy cream
  • 35 g granulated sugar
  • 4 g gelatin leaf, pre-soaked
  • ½ a pod of Madagascar Bourbon vanilla bean
  • molds, pre-greased with a neutral oil

Bring the milk, sugar and vanilla bean to a boil in a saucepan over low heat. Remove from heat and stir in the pre-soaked gelatin leaf until it dissolves. Add the heavy cream.

Pour the liquid mixture into desired molds and transfer the panna cotta to the refrigerator to set.

Tarragon - peach compote

preparation

  • 250 g fresh peaches, small dice
  • 20 g water
  • 20 g granulated sugar
  • 10 g unsalted butter
  • 2 g fresh ginger, minced
  • fresh tarragon, minced

Bring the water, sugar and butter to a boil in a saucepan over medium heat.

Add the peaches and simmer until the liquid turns a medium-thick syrupy consistency. Remove from heat and allow to cool, then add the tarragon.

Peach Aroma Tree

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by Peter Coucquyt
As a former Michelin-star chef, Peter now brings his culinary expertise to the science of Foodpairing®, where he infuses the sensory experiences of aroma, taste and texture into each of his creations.

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