Brownie, White Chocolate Ice Cream, Berries, Elixir d’Anvers

Seppe Nobels - Graanmarkt 13


  • 100 g egg (± 2 eggs)
  • 140 g sugar
  • 85 g dark chocolate
  • 130 g butter
  • 50 g flour

Ice cream

  • 200 g egg yolks (± 7 egg yolks)
  • 165 g sugar
  • 0.5 l cream
  • 0.5 l milk
  • 1 vanilla pod (seeds scraped out)
  • 100 g white chocolate


  • 100 g red currants
  • 100 g blueberries
  • 50 g dried cranberries
  • 50 g fresh cranberries
  • zest of 1 lime
  • 15 cl Elixir d’Anvers


  1. Cut the blueberries in half, mix all the berries in a deep bowl and marinate them in the Elixir d’Anvers together with the zest of 1 lime.
  2. White chocolate ice cream: Bring the milk, cream, vanilla and white chocolate to the boil and leave to cool to room temperature. Whisk the egg yolks with the sugar until airy. Combine everything and churn in the ice cream maker.
  3. Brownie: Whisk the eggs with the sugar. Melt the dark chocolate and butter au bain-marie and mix everything with the flour. Tip the mixture onto a buttered baking tray and bake in the oven for 25 minutes at 175 °C.
  4. Remove the brownie from the oven and leave to cool to room temperature. Break the brownie into large chunks, arrange the different berries and the ice cream on top.