John Myers
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Sweet Potato Brownie with Rhubarb on Berry Dish
The perfect sweet potato brownie with rhubarb on berry dish recipe with a picture and simple step-by-step instructions.
Rhubarb on a berry mirror
- 300 g Strawberries
- 1 tbsp Strawberry syrup
- 3 Rhubarb
- 1 Lemon
- 1 tsp Vanilla
- 1 tbsp Honey
- 3 leaf Gelatin
- 50 ml Cream
- Cinnamon
- Cardamom
- Cloves
- Vanilla sugar
Brownies
- 2 Eggs
- 200 g Honey
- 200 ml Coconut oil
- 2 tsp Vanilla
- 1 tsp Baking powder
- 50 g Macadamia nuts fresh
- 4 tbsp Coconut flour
- 1 Sweet potato
- Chocolate chips
- Dark chocolate couverture
- Desiccated coconut
- For the strawberry topping, puree the fresh strawberries together with the syrup.
- Chop the rhubarb and simmer with the lemon, honey and vanilla. Let the spices soak in a tea bag during the cooking time. Then soak the gelatine, remove the tea bag with the spices and fold the gelatine into the mixture. Fill the whole thing into molds and chill for about 5 hours.
- For the brownies, finely grate the sweet potatoes, lightly roast the nuts and chop finely.
- Then mix all ingredients (except for the couverture and desiccated coconut), place on a baking tray and press firmly (depending on how thick you want the brownies). Bake the whole thing on the middle rack at 180 degrees (hot air) for about 30 minutes.
- Then coat the mixture with the couverture and sprinkle with the desiccated coconut. When the batter has cooled a little, it can be cut into small brownie pieces.
- Before serving, whip the cream with the vanilla sugar until stiff. Remove the rhubarb from the molds and drape on the strawberry dish. Finally, put two brownies and the freshly whipped cream on the plate and serve.
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