neapolitan

not the classic flavours, but still as fun

brownie

141g butter, melted

207g sugar

2 eggs

capful of vanilla

pinch of salt

114g milk chocolate, melted

99g flour

25g cocoa powder

150g chocolate chips

ganache

250g milk chocolate chips

100g whipping cream

cranberry & raspberry mousse

150g raspberries, pureed and sieved

150g fresh or frozen cranberries, pureed and sieved

80g sugar

70g cranberry juice

1 tbsp powdered gelatin

1 tbsp cold water

200g whipping cream, whipped to medium peaks

lime cream

curd recipe from martha collinsons twist

4 limes, juiced

100g butter

150g sugar

2 egg

2 egg yolk

150g whipping cream, whipped

brownie

preheat the oven to 350F, line a 9x9 baking tin with parchment paper.

in a large bowl whisk together the melted butter and sugar until it’s smooth and the butter isn’t separating from the sugar, then whisk in the eggs, vanilla and salt until combined, then whisk in the melted chocolate.

using a spatula fold in the flour, cocoa powder, and chocolate chips until there are no dry patches.

bake for 25 minutes, set aside too cool.

once cool get a 3inch ring mould and line it with acetate, cut out a 3inch circle of the brownie and place it in the bottom of the ring mould.

ganache

in a small saucepan on medium-high heat, heat the cream until it’s just about to come to the boil.

place the chocolate chips in a bowl, pour the hot cream directly over the chocolate, and stir until thick and slightly glossy.

spoon about 1/4cup of the ganache into the ring moulds, then place them in the fridge.

mousse

in a small bowl stir together the gelatin and cold water, set aside.

combine the raspberry puree, cranberry puree, sugar and cranberry juice in a small saucepan and set over medium-high heat, bring to a boil. once boiling, take the pan off the heat and stir in the gelatin, transfer the mixture to a small bowl and leave it on the countertop until the mixture is room temp.

once cool, using a spatula fold in one-third of the puree into the whipped cream, then another third, then the final third, making sure there are no streaks of cream or puree left.

spoon or pipe an even layer of the mousse into the ring moulds, leave in the fridge to set, about 4-6 hours.

lime cream

in a small saucepan combine the butter, lime juice, sugar, eggs, yolks, and set over medium heat, whisking constantly until it starts to thicken this can take a while so just hang on. don’t let it boil.

once it’s thick, strain through a fine-mesh sieve into a small bowl, place cling film directly on the top of the lime curd, leave in the fridge to cool.

once cool fold the lemon curd into the whipped cream.

spoon or pipe the lime cream into the ring moulds, and place in the fridge for 1-2 hours.

carefully take the ring mould off, then the acetate.

decorate with sprinkles:)