East meets west: stem ginger and pistachio chocolate brownies


Stem Ginger and Chocolate Brownie with Stem Ginger Ice cream

Stem Ginger and Chocolate Brownie with Stem Ginger Ice cream

Ginger is synonymous with Chinese food and is added at the end of cooking to add freshness, or at the beginning of a slow cooked casserole to add subtle spicy undertones to the dish.

I love the taste of sweetened ginger and have been thinking about how to incorporate stem ginger into a dessert that is traditionally western in style. Obviously there is the classic British dessert, steamed ginger pudding with lashings of vanilla custard and good old gingerbread men! But I wanted something richer and, ideally, involving chocolate!

I found this recipe: http://ginandcrumpets.com/brownies-with-stem-ginger/

As I was planning on serving this as the dessert for dinner with friends, I wanted it to look a more pleasing to the eye. So thought about colour and texture. As well as loving ginger, I also love any kind of nuts, so pistachio nuts would be the perfect addition!

Then to cut through the richness of the dark chocolate, I made a pistachio ice cream based on this recipe: http://www.bbcgoodfood.com/recipes/741636/nochurn-ice-cream

The brownie has a nice ginger taste, but next time I think I’ll add even more to bring out the flavour. And maybe a ginger ice cream to go with it!