Milk chocolate brownies, creamy passion fruit, grapefruit sorbet and a spiralled-shaped orange tuile
Recipe by Cyril Lignac

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(Serves 4)

Preparation: (to prepare the day before) 45 minutes
Cooking time: 30 to 50 minutes
Ingredients:
Milk chocolate brownies: 83 g of greasy butter, 66 g of Jivara chocolate, 99 g of caster sugar, 66 g of eggs, 58 g of flour.
Creamy passion fruit: 14 g of passion fruit purée, 18 g of caster sugar, 30 g of butter, 1 g of lemon juice, 20 g of egg yolks, 0.4 g gelatine sheets (1 sheet = 2 g) ; ½ g de grated vanilla.
Grapefruit sorbet: 50 g of milk, 50 g of water, 450 g of caster sugar, 50 g of pink grapefruit juice.
Tuile batter: 80 g of icing sugar, 20 g of flour, 30 g of warm orange juice, 30 g of warm melted butter, 1/2 minced oranges (zests).
Decoration: orange and grapefruit supremes

Directions:
Milk chocolate brownies: Cream the butter and add the caster sugar. Melt the chocolate. Once melted, add it to the butter/sugar mixture and then add in the eggs and lastly, the flour. Mix well. Put aside on a tray and cook at 175°C for 25 to 35 minutes. Keep an eye on them.
Creamy passion fruit: Soften the gelatine in a bit of cold water. Heat the passion fruit purée, the lemon juice and the vanilla. Blend the egg yolks and sugar and cook them by pouring the hot juice into the mixture while continually stirring. Add in the dry gelatine. Cook the butter at 50°C and incorporate it to the preparation.
Grapefruit sorbet: Mix all the ingredients together. Put them in Pacojet container. Freeze and then grind.
Tuile batter: Mix together the sugar, flour and orange zest. Warm up the orange juice and butter and then add to the previous mixture. Stir well. Place a fine layer on a sheet of wax paper. Cook at 180°C until the colour you want. Upon taking them out of the oven, lay out the strips of dough and shape them.

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