Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries

What better combination than chocolate, almonds, caramel and cherries? Then top it off with a cool, fresh milk sorbet, almost like a gelato, and the dream is complete. This dessert is suitable for most people, but perhaps the children can have their cherries plain? If you don’t have access to an ice cream machine, you can of course buy a delicious ice cream in any flavor! Enough for 10 people

Milk sorbet 

  • 650 g Milk 
  • 50 g  Cream  
  • 10 g Cornstarch 
  • 50 g Milk powder  
  • 70 g Sugar  
  • 4 g Agar Agar 

Bring the milk, cream and agar agar to the boil and pour the hot cream milk over the dry ingredients. Pour the batter back into the saucepan and let it cook, stirring, for 5 minutes.  Transfer to a suitable container and refrigerate before running the batter through the ice cream maker. Freeze, but make sure you take the ice cream out 10 minutes before serving.


  • 50 g butter 
  • 130 g Sugar 
  • 1 pc  Eggs 
  • 45 g Wheat flour 
  • 1 tbsp cocoa 
  • 1 tsp salt  

Melt the butter. Stir in the eggs, sugar and salt.  Sift in the flour and cocoa. Pour the batter into a mold with baking paper. Bake in the oven at 175°C for 20 minutes. Let it cool and cut into pieces.      

Almond praline

  • 200 g Almonds 
  • 150 g Sugar 
  • 3 tbsp Rapeseed oil 
  • 1 tsp Salt 

Roast the almonds in an oven at 150°C for 20 minutes. Chop a third of the almonds and place in a bowl. Melt the sugar to a golden caramel and fold in the whole almonds. Turn them out onto a sheet of silipat and let them cool. Blend the almonds with the oil and salt into a smooth paste. Fold in the chopped almonds.  

Chocolate nougatine

  • 30 g butter 
  • 15 g Glucose syrup 
  • 55 g Sugar 
  • 4 g Cocoa 
  • 1 g Pectin 
  • 30 g Water 
  • 40 g Chocolate 
  • 20 g Pistachios 
  • Sea salt 

Cook the butter and glucose syrup. Mix in the dry ingredients. Stir in the water and chocolate and let the mixture cook for a few minutes. Spread the batter thinly on a silicon mat and bake it in the oven at 175°C for 10 minutes.  Chop the pistachios and sprinkle them and the salt over the biscuit before it cools..

Chocolate cream

  • ½ Gelatine leaf 
  • 40 g whipped cream 
  • 50 g Milk 
  • 10 g Glucose syrup 
  • 1 pc Egg yolk 
  • 75 g Chocolate 

Soak the gelatine leaf. Bring the cream and milk to the boil and beat it over the egg yolk. Heat the batter to 82 degrees, melt the gelatine and strain the batter over the chocolate, stirring gently. Allow the cream to cool and then whip it with an electric whisk until it is fluffy.  

Salty chocolate

  • 75 g sugar  
  • 3 g salt 
  • 60 g Chocolate 
  • 35 g cocoa

Cook the sugar and salt to 130°C, stir in the chocolate and cocoa. Transfer to a bowl and leave to cool.

Spiced cherries  

  • 150 g Sugar 
  • 50 g Water 
  • 30 g Rum 
  • 300 g Cherries 

Cook the sugar and salt to 130°C, then stir in the chocolate and cocoa.  Bring the sugar and water to the boil. Add the rum and cherries and leave them to soak in the liquid until serving. 


  • Wood Sorrel  

To serve, place the brownie on nice plates, add the other elements and garnish with the ice cream and wood sorrel. In the picture you can see how we did it! Good luck!