Semi Sweet Chocolate 800g
White Sugar 300g
4 cups Strawberries
4 cups Raspberries (I always use fresh but frozen will work)
1½ cup sugar
1½ cup water
2 Tbs lemon juice
4 Tbs cornstarch
4 Tbs cold water
Preheat oven to 350°F. In a double boiler, place semi sweet chocolate and butter. Whisk together until smooth and silky. Separate egg whites and yolks into bowls. Whip egg yolks and sugar together until pale yellow. Whip egg whites to a meringue until medium peaks. Fold egg yolk and sugar mixture into melted chocolate. Fold in meringue. Lastly sift flour while folding into batter. Spray a 10 inch by 10 inch spring form pan with non stick spray. Pour batter into pan and place in oven for 30-35 minutes or until a toothpick placed in the centre of the brownie comes out clean. Cool for 20 minutes before removing from pan and cut into 16 pieces using a 2 inch round mould.
Place first 5 ingredients into a saucepan and bring to a boil for 5 minutes. Strain out seeds into another saucepan and bring to a boil . Combine cornstarch and water and whisk together making a slurry. Whisk slurry into the berry mixture and bring to a boil for one minute stirring constantly. Place in fridge until cool.
Place 3 table spoons of coulis in a circular form on a plate or bowl. Put brownie in the centre of the coulis. top with vanilla bean gelato and garnish with fresh mint.