CHOCOLATE GANACHE INFUSED WITH RED FRUITS OVER A HAZENUT BROWNIE

FOR THE GANACHE:

1. Heat the milk and cream and infuse the tea for 12 minutes.
2. Meanwhile blanch the yolks and sugar, then pour the milk and cream to the yolks
3. Cook like a custard at 81 ° C or on a fire.
4.  Pour the 2 chocolates, stir to make it homogeneous.
5. Keep aside  in the fridge for 24 hours.

FOR THE BROWNIE:

1. Melt the chocolate and butter in a bain-marie. Meanwhile mix the yolks, brown sugar, flour, cocoa and   hazelnuts.
2. 
Beat the egg whites until firm and thicken it with the sugar.
3. 
Pour the melted chocolate over the mixture with the egg yolks and add the egg whites gently.
4. Place in a rectangular mould about 1.5 cm in thickness.
5. Cook for 25 minutes at 180 ° C.
6. 
Let cool and then take them out of the mould.

TO PLATE OUT:

1. 
Cut a band of the biscuit.
2. Place on a plate and place a ganache quenelle on the top.

The dessert can be accompanied by raspberry coulis or custard, and a glass of Saint-Emilion appellations wine.

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)