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browns of rivonia chefs news writeup
Ken Garvey is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Ken Garvey will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

October 2009

Darck Chocolate Marquise recipe by browns restaurant

Dark Chocolate Marquise
Serves 6
 
2 Eggs
2 Egg yolks
25g Plain flour
125g Butter
10g Caster Sugar
50g Good dark chocolate


 
Crème Fraiche
 
200g Crème fraiche
50g Honey
4 Spears lavender


 
Method
 
Melt the butter in a bain-marie. In a bowl cream the butter and sugar together. Add the egg, egg yolks and melted chocolate, then sieve in the flour. Divide evenly into a six-cup muffin tray. Bake at 160C for 18 minutes.
 


For the Crème Fraiche
 
Whisk the crème fraiche and sugar until creamy and the sugar has dissolved. Finely chop the heads of the Lavender and add to the crème fraiche.
 


To Assemble

Slice the marquise into 3 slices and place the crème fraiche mix between the layers. Garnish with fresh strawberries, a spear of lavender and a little chocolate sauce.
 
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