Brownies with tomato sorbet
Dessert
Veggy
Hard
30 min
4 servings
ingredients
For the Sorbet:
100 ml Cirio Passata
100 g brown sugar
50 ml coconut milk
30 ml cold water
1 lemon (juice)
5 fresh mint leaves
SaltFor the Cream
200 ml orange juice
40 g corn starch
30 g brown sugar
100 ml Cirio Passata
100 g brown sugar
50 ml coconut milk
30 ml cold water
1 lemon (juice)
5 fresh mint leaves
SaltFor the Cream
200 ml orange juice
40 g corn starch
30 g brown sugar
For the Brownies:
400 g Cirio Red Kidney
100 g unsweetened cocoa powder
100 g grated dark chocolate
200 g grated almonds
150 ml rice milk
1 tablespoon sunflower or corn oil
45 dates
Salt
400 g Cirio Red Kidney
100 g unsweetened cocoa powder
100 g grated dark chocolate
200 g grated almonds
150 ml rice milk
1 tablespoon sunflower or corn oil
45 dates
Salt
Preparation
For the Sorbet
- Pour the Cirio sieved tomatoes in a tall container and add all other ingredients (cane sugar, lemon, salt, coconut milk, water and mint).
- Blend, store the liquid in a container and put it in the freezer
- Take the sorbet out of the freezer 5 minutes before serving.
For the Brownies
- Pour all the solid ingredients (cocoa, almonds, dark chocolate and dates) in a bowl.
- Pour all the liquid ingredients (rice milk, oil) into another tall container and mix well.
- Drain the beans and blend approximately 300 grams of them.
- Mix all the ingredients (including the beans).
- Spread the dough onto a rectangular plate.
- Cook at 170°C for 20 minutes.
For the cream
- Pour the orange juice and the corn starch into a saucepan; whisk and avoid creating lumps.
- Add brown sugar and then cook over a low heat.
- Stir regularly until the cream thickens.
- Allow to cool to room temperature.
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Hard 
30 min