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Brownie, raspberry sorbet and crème anglaise – recipe by Michel Roux Jr

This dessert is simply exquisite; no need for a special occasion to try this recipe out. The combination of intense dark chocolate, salted nuts, tangy raspberry sorbet and the delicate vanilla scented custard is a match made in heaven.

Brownie, raspberry sorbet and crème anglaise


For the Brownie:

  • 65g milk chocolate
  • 135g dark chocolate
  • 150g diced butter
  • 100g sugar
  • 50g flour
  • 3 eggs
  • ½ Tsp. of baking powder
  • 15g of toasted pecan nuts
  • 15g pistachio nuts
  • A pinch of salt

For the Crème anglaise:

  • 1 Scraped vanilla pod
  • 3 egg yolks
  • 250ml whole milk
  • 50g caster sugar

For the Raspberry sorbet:

  • 300g frozen raspberries
  • 80ml water
  • 30g caster sugar
  • 10ml  gin


  1. To prepare the brownie: (Best served warm) Preheat your oven to 180 degrees C
  2. Place the chocolate and butter in a large mixing bowl over a bain-marie. Stir from time to time until all is completely melted.
  3. In a separate mixing bowl whisk together the eggs, sugar, flour and baking powder. Once the melted chocolate has achieved room temperature pour over the egg mix and whisk continuously. Finally add in the roughly chopped nuts. Pour in a rectangular baking tin (25 x 18 cm) previously lined with greaseproof paper. Bake for 20 minutes; remove from the oven and leave to cool down.
  4. To prepare the Crème anglaise: Combine the milk and a pinch of the sugar in a saucepan. Scrape in the seeds from the vanilla pod and bring to a simmer.
  5. In the meantime; whisk egg yolks and sugar in medium bowl. Then gradually whisk the hot milk into yolk mixture and return the custard to the saucepan. Stir over a low heat until the custard thickens, about 5 minutes (do not boil). Rapidly, strain the crème anglaise into a bowl; cover and chill.
  6. To prepare the raspberry sorbet: Place the frozen fruit and alcohol directly into your food processor. Heat the water and sugar in a small saucepan. As soon as the sugar has dissolved (no need to boil); pour the liquid over the fruit. Blitz until smooth sorbet texture.

Wines to match with brownie, raspberry sorbet and crème anglaise

This might be an unusual pairing but I honestly think it works. Served on the rocks the Japanese Choya Umeshu plum wine is bursting with sweet fruity flavours. Close to a liqueur but without the strong alcoholic taste this is the perfect dessert wine to accompany this heavenly pudding.

For a more conventional pairing I suggest a Banyuls 1991 from Mr Chapoutier. This sweet red wine produced in the Rhône region delivers the perfect balance between black fruit and subtle cacao aromas.

Although slightly more expensive, a mature vintage port will also do wonders for this intense chocolaty dessert. I recommend Taylor’s Quinta de Vargellas Port 2008 from Portugal. With a hint of liquorice and a rich long finish this is the perfect way to embellish the end of a meal.

The wines

Japanese Choya Umeshu plum wine – This sweet, sticky plum wine is a real treat and something a little different to pair with this truly ‘yummy’ dessert. This premium plum wine is wonderful on ice, lovely to drink in the sunshine. Fruity and deep in flavour it is a lovely partner to this plate of chocolate heaven. RRP: £10.00 from Drink Supermarket

Banyuls 1991 from Mr Chapoutier  – Again, the wine I have chosen to match the brownie with its fresh raspberry sorbet and silky crème anglais is also incredibly fruity and tantalising on the taste buds.  Matching the brownie itself there are cacao aromas that hit the nose combined with black forest fruits.  A real treat and great partner to this homely dessert. RRP: £11.95 from M. Chapoutier

Taylor’s Quinta de Vargellas Port, 2008  – This is a very big wine with strong chocolatey notes as well as that lovely herbaciousness from the aniseed.  There are lovely floral hints of rose petal that give an extra layer to the wine.  Incredibly special and worth the extra pennies. RRP: £29.99 from Waitrose.

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