Vegan chocolate brownie with port syrup and sour cherry ice cream
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 9
- Dietary
- Egg-freeVeganVegetarian
A rich vegan chocolate brownie served with homemade sour cherry ice cream and sweet port syrup. The ice cream needs overnight chilling before churning.
Ingredients
For the sour cherry ice cream
- 500g/1lb 2oz frozen sour cherries, pitted
- 150g/5½oz caster sugar
- 20ml/¾fl oz lemon juice
- 250ml/9fl oz oat cream or vegan whipping cream
- 200ml/7fl oz full-fat coconut milk
- 40g/1½oz glucose syrup
- 10g/⅓oz cornflour
- 1 tsp vanilla extract
- 150g/5½oz dried sour cherries, chopped
- pinch salt
For the vegan chocolate brownie
- 250g/9oz vegan margarine
- 250g/9oz 70% dark chocolate, suitable for vegans
- 500g/1lb 2oz caster sugar
- 200g/7oz plain flour
- 200g/7oz cooked butterbeans, drained and rinsed
- 20g/¾oz flaxseeds
For the port syrup
Method
TO make the sour cherry ice cream, put the frozen cherries, 50g/1¾oz of the caster sugar and lemon juice in a saucepan. Cook over a medium heat for 8–10 minutes, until the cherries are soft and juicy.
Blend until smooth, then pass through a fine sieve. Leave to cool completely.
Warm the oat cream or vegan whipping cream, coconut milk, remaining 100g/3½oz caster sugar, glucose syrup and salt in a saucepan.
Mix the cornflour with 1 teaspoon of water. Whisk back into the saucepan and cook gently, stirring, until slightly thickened. Leave to cool.
Whisk the cherry purée, cream mixture and vanilla extract together. Cover and chill overnight.
Churn in an ice-cream machine according to the manufacturer’s instructions until thick and smooth. Add the dried sour cherries towards the end of churning. Transfer to a freezerproof container and freeze until firm enough to scoop.
To make the vegan chocolate brownie, preheat the oven to 180C/160C Fan/Gas 4. Grease and line a square 23cm baking tin with baking parchment.
Melt the margarine and chocolate in a heatproof bowl set over a pan of gently simmering water, without letting the bowl touch the water. Alternatively, microwave in 10–15-second bursts, stirring between each.
Stir in the caster sugar and flour until combined.
Soak the flaxseed in 90ml/3fl oz of cold water for 5 minutes.
Blend the cooked butterbeans and flaxseeds until smooth. Stir into the chocolate mixture.
Pour into the prepared tin and bake for 30–35 mins until just baked, place a metal skewer in the middle of the brownies and if it comes out clean, they are cooked.
To make the port syrup, bring the port to a gentle simmer in a saucepan.
Mix the cornflour with 2 teaspoons water until smooth, then whisk into the simmering port. Cook for a few minutes, stirring, until slightly thickened. Set aside.
Cut the brownie into portions and put one on each plate. Add a scoop of sour cherry ice cream and spoon the port syrup over the brownie.
