John Myers
Chocolate Muffin with Raspberry Sorbet in Lassi (Chris Tall)
The perfect chocolate muffin with raspberry sorbet in lassi (chris tall) recipe with a picture and simple step-by-step instructions.
- 1 Pc. Egg
- 50 g Butter
- 90 g Dark chocolate
- 75 ml Milk
- 130 g Flour
- 1 tsp Cocoa
- 1 tsp Baking powder
- 1 tsp Vanilla sugar
- 1 pinch Salt
- 50 g Powdered sugar
- 500 g Frozen raspberries
- 2 cl Vodka
- 50 g Powdered sugar
- 80 ml Apple juice
- 250 g Greek yogurt
- 3 tbsp Mango puree
- 2 tbsp Passion fruit puree
- 40 g Powdered sugar
- 100 ml Apple juice
- 20 g Sugar
- 2 Pc. Rosemary sprigs
- 4 Pc. Peaches
- 4 tbsp Powdered sugar
- 50 ml Apple juice
- 3 Pc. Sprigs of mint
- Preheat the oven to 190 degrees.
- Chop the chocolate into small pieces. Mix the flour, baking powder, cocoa powder and salt well in a bowl.
- Heat the butter in a saucepan. Add the milk to the butter, add the eggs and stir. Add half of the chopped chocolate and let it melt.
- Now bring the dry and wet ingredients together.
- Divide the dough into the muffin molds and bake on the middle rack at 190 ° for about 15 minutes.
- Beat the Greek yogurt with the mango puree, passion fruit puree and icing sugar until smooth.
- Quarter the peaches. Caramelize icing sugar, pour clear apple juice on top. Put in a sprig of rosemary and reduce the liquid. Then briefly toss the peaches in it.
- Process the frozen raspberries with vodka, powdered sugar and apple juice in a mixer to make sorbet.
- Place the brownie in the middle of the plates, fold over with the peach pieces, put a mint twig tip on each side. Arrange the sorbet in a glass of yoghurt.
- Image rights: Wiesegenuss
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