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Ingredients
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Cocoa Brownie
Pistachio Gelato (makes ~1 L)
Port-Cherry Sauce
To Finish
Method
Cocoa Brownie
- 1
Prepare oven and pan
Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang to lift the brownie out later; lightly butter the parchment.
- 2
Melt chocolate and butter
Place the chopped chocolate and butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir until fully melted and glossy, about 3–5 minutes. Remove from heat and let cool for 5 minutes.
- 3
Mix eggs and sugar
Whisk the granulated sugar and eggs in a medium bowl until combined and slightly ribboned (about 1–2 minutes). Stir in the vanilla and espresso powder, if using.
- 4
- 5
Bake
Pour the batter into the prepared pan and smooth the top. Bake 22–28 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (look for fudgy center). Rotate halfway through baking for even color.
- 6
Pistachio Gelato
- 7
Toast and purée pistachios
Preheat oven to 175°C (350°F). Spread the shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly colored. Cool, then transfer to a food processor and pulse to a fine paste. Add the neutral oil or melted butter while processing to help reach a smooth, spreadable texture. Set aside.
- 8
- 9
- 10
Cook custard
Cook over medium-low, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (temperature about 80–82°C / 176–180°F). Do not boil. Remove from heat and strain through a fine-mesh sieve into a bowl to remove any cooked bits and the vanilla pod.
- 11
Blend pistachio
Whisk or use an immersion blender to incorporate the pistachio paste into the warm custard until homogenous and smooth. If desired for a brighter color and grain removal, pulse the custard+pistachio through a blender for 20–30 seconds. Taste and add salt to balance.
- 12
Chill and churn
Cool the custard to room temperature, then refrigerate until thoroughly chilled (at least 4 hours or overnight). Churn in an ice cream maker according to the manufacturer's instructions until soft-set (about 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm.
Port-Cherry Sauce
- 13
Cook cherries with port
In a small saucepan combine the cherries, port, sugar, and lemon juice. Split and scrape the vanilla bean into the pan (or add 1 tsp vanilla extract). Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- 14
Reduce and thicken
Simmer the mixture 8–12 minutes until the cherries soften and the liquid reduces to a syrupy consistency. If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering sauce; cook 1–2 minutes more until slightly thickened.
- 15
Finish
Remove from heat and let the sauce cool slightly. Taste and adjust sweetness or acidity with a little extra sugar or lemon juice if needed. The sauce can be served warm or cooled and refrigerated for up to 5 days.
To Finish & Serve
- 16
Plate
Cut the cooled brownie into 6 equal squares. Place one brownie square on each dessert plate (makes 6 servings).
- 17
Add gelato and sauce
Spoon or scoop about 100–125 ml (roughly 1 large scoop) of pistachio gelato onto each brownie. Warm the port-cherry sauce slightly and spoon 2–3 tablespoons over the brownie and around the gelato.
- 18
Garnish and serve
Scatter a few toasted chopped pistachios over the gelato and brownie, and finish with a light sprinkle of sea salt flakes. Serve immediately.