Wonderful Wimbledon Treats- Strawberry & Basil Champagne Cocktail and Murray Mint Chocolate brownie recipes

Wonderful Wimbledon Treats- Strawberry & Basil Champagne Cocktail and Murray Mint Chocolate brownie recipes
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Wonderful Wimbledon Treats- Strawberry & Basil Champagne Cocktail and Murray Mint Chocolate brownie recipes

Strawberry & Basil Champagne

Serve up your favourite drinks and desserts with our Wonderful Wimbledon Treats series. Chop your strawberries and have the whipped cream at the ready. Get ready for match point. Serves 4 5-10 Minutes

Ingredients

  • 6 Large strawberries, plus 2 for decoration
  • 8 Large basil leaves
  • 1 Tablespoon of granulated sugar
  • 1 Bottle of white grape champagne or 1 bottle of sparkling wine
  • 1 Grind of black pepper
  • 1 Tablespoon of water
  • Some ice to suit your preference
 

Equipment

4 Champagne glasses or 4 Cocktail glasses Chopping board Knife Blender Table spoon Cocktail shaker Stirring stick  

Method

  1. Chop 2 strawberries in half and set aside
  2. Blend the water, 6 strawberries, sugar and black pepper together until it becomes a smooth puree mixture
  3. Scoop a spoon of the puree mixture from the blender into the cocktail shaker
  4. Add the basil into the cocktail shaker. Shake well
  5. Add your preferred amount of ice into the glasses
  6. Pour half a glass of champagne (or white wine) into the glasses
  7. Pour the puree in to the glasses. Slowly stir until the drink becomes strawberry red
  8. Place the halved strawberries from step 1 into the glass to decorate
  9. Drink (responsibly) and enjoy
 

Murray Mint Chocolate brownie Recipe

Serve up your favourite drinks and desserts with our Wonderful Wimbledon Treats series. Chop your strawberries and have the whipped cream at the ready. Get ready for set point.   Serves 12 1 hour prep 4 hours to set

Ingredients

  • 115g of Unsalted butter
  • 113g Unsweetened baking chocolate, chopped
  • 150g of Granulated sugar
  • 50g of Light brown sugar
  • 2 eggs
  • 1 Teaspoon of vanilla extract
  • ½ Teaspoon of salt
  • 128g Plain flour
  • 106g of Cocoa powder
FOR MINT FROSTING LAYER
  • 57.5g of softened Unsalted butter
  • 120g Granulated sugar
  • 30ml of Milk
  • 1 and a ½ teaspoons of peppermint extract
  • Optional (1 drop of green food colouring)
FOR CHOCOLATE LAYER
  • 115g of Unsalted butter
  • 200g dark chocolate chips
 

Equipment

Mixing bowl Hand mixer 9x9 or 8x8 baking tray Chopping board Chopping knife Pot Grease proof paper Medium sized bowl Rubber ended spatula  

Method

  1. To make the brownies, melt the butter and chocolate in the pot, stirring occasionally until completely mixed together
  2. Remove from the heat and pour into the mixing bowl. Leave to the side
  3. Heat oven on 180 degrees
  4. Line the tray with grease proof paper
  5. Once the chocolate has cooled in the bowl; mix in the sugars and egg one ingredient at a time and whisk until all the ingredients have blended with the chocolate
  6. Add vanilla, salt, cocoa powder and flour into the mix
  7. Mix the ingredients well until it becomes a brownie batter
  8. Pour batter into the baking tray and place in the oven for 40 minutes with 20 minute check half way through
  9. Once cooked, take out of the oven and leave on the side to cool
  10. To make the mint mixture, grab the medium sized bowl and use the hand mixer (cleaning any brownie batter from the whisks) to beat the butter until it is soft and fluffy
  11. Add sugar and milk one ingredient at a time and add peppermint extract (followed by food colouring if you are using this) until you get a smooth light green mix
  12. Pour mint mixture over the cooled brownies
  13. To make the chocolate layer, melt the dark chocolate and butter into a pot
  14. Once the pot has slightly cooled, pour over the cooled mixture to make a layer using the rubber ended spatula and let cool
  15. Eat and enjoy
 
12 July 2017
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