Kāpiti Chocolate Brownie
with Cherry Meringue, Cherry Syrup, Malt Cognac Sabayon & Brown Butter Honey Crumb

Rich chocolate is balanced with tart and savoury flavours to deliver an impressive, well-rounded dessert. Crafted by Otis Schapiro, Head Chef & Co-Owner at Lilian, this delicious creation embodies decadence and adventure.

Step 1:

Brown Butter Honey Crumb

In a small saucepan burn your butter: On medium heat, keep the pan moving continuously until the butter starts to turn brown and gives off a nutty aroma.
Transfer the butter to a bowl and one by one whisk in the honey followed by the sugar and then flour.
Place the mix in the fridge for 15 minutes.
Preheat your oven to 185 degrees bake.
Remove from the fridge and using a rolling pin, roll the mix into a flat sheet roughly 3mm thick.
Place on a sheet pan lined with baking paper. Bake for 10-15 minutes until golden brown.
Allow to cool before breaking the sheet up into a crumb consistency.

Step 2:

Bring a small pot to a boil and turn down to a simmer.
In a small bowl that will fit on top of the pot, whisk together the yolks and sugar.
Place the bowl over the pot and whisk continuously until the mixture becomes foamy and doubles in volume.
Remove from the heat and add your 3 other ingredients.
Return to the heat and continue to whisk until the mix becomes thick and creamy. Set aside ready for plating.

Step 3:

Step 4:

Whisk the egg white and lemon juice together until you get stiff peaks. In a saucepan combine the sugar, water and pureed cherries and bring to a boil.
Use a sugar thermometer to ensure the syrup reaches 115 degrees celsius.
Remove from heat and slowly add to the egg whites while mixing on medium speed. Once all the syrup has been added, continue to mix until the meringue gets thick and fluffy and forms stiff peaks.
Transfer to a piping bag. Once piped onto dessert, toast with a brulee burner.

Step 5:

In a small bowl start with two spoonfuls of the sabayon placed right in the middle.
Sprinkle the brown butter crumb over the top of the sabayon.
Remove the stick from your choc brownie bar and place it on top of the sabayon.
Spoon the cherry syrup over the exposed sabayon.
Pipe the cherry meringue over the top of the choc brownie bar.
Using a brulee torch, toast the meringue until golden brown.