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.
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