You can’t go wrong with Glengarioch washed chocolate

Glengarioch washed chocolate, Aberdeenshire Barra raspberries (Serves four)

Ingredients Instructions
  • Brownie base: 220g Valrhona chocolate
  • 200g flour
  • 5 eggs
  • 400g caster sugar
  • 220g Scottish butter
  • Pinch sea salt
  • Chocolate Ganache: 700g dark Valrhona chocolate
  • 350g Scottish butter, diced into small cubes
  • Pinch sea salt
  • 90ml heather honey
  • 800ml Scottish double cream
  • Raspberry Puree: 100g Aberdeenshire raspberries
  • 50g sugar
  • Half lemon
  • Whisky Wash: 100ml Glengarioch whisky
  • 70g caster sugar
  • To serve: Mackies Original Dairy Ice Cream
  • For the brownie, pre-heat the oven to 180°C. Whisk eggs and sugar until light and fluffy. Sift flour and add to egg mixture. Melt chocolate and butter in a pan, add sea salt and mix well into the egg mixture. Pour the mixture into a 1cm deep baking tray lined with parchment.
  • Bake for 20 minutes. When cooling, place parchment with another tray on top and a weight to condense brownie before pouring over the ganache.
  • Chocolate Ganache: Put chocolate in a bowl with butter, salt and honey. Bring cream to the boil, pour over chocolate and mix until all lumps are gone. Pour over the cooled brownie and leave.
  • Raspberry Puree: Gently simmer fresh raspberries and sugar with juice of half a lemon. Pour through a fine sieve and chill.
  • Whisky Wash: Simmer ingredients together for a few minutes and leave to cool. To assemble, neatly cut strips of brownie/ganache and place in centre of plate adding the raspberries, puree and edible flowers. Add a generous scoop of Mackies Original Dairy Ice Cream. Pour the whisky wash into a small atomiser and lightly spray over the chocolate ganache and raspberries.
  • Recommended drink: Old Fashioned Aberdeenshire Raspberry Lemonade, add a dram of whisky if the mood takes you.