Helps the medicine go down by Ross Bryans

Ross Bryans

Ross Bryans

30th August 2018
Ross Bryans

Helps the medicine go down by Ross Bryans

Helps the medicine go down by Ross Bryans

This is the dessert made on the Scotland heat of Great British Menu 2018.

Chocolate brownie, salted caramel, Scottish tablet, caramelised bananas, heather honey custard.


  • Chocolate brownie (gluten free)
  • 680g of 70%dark chocolate (1)
  • 90g of butter
  • 500g of castor sugar
  • 84g of cornflour
  • 8g baking powder
  • 2g of salt
  • 300g of eggs (6 whole eggs)
  • 230g of 70% dark chocolate (chopped into small pieces)
  • Tablet
  • 1kg of castor sugar
  • 115g of butter
  • 230g of full-fat milk
  • 1 tin of condensed milk
  • 1/2 vanilla pod (split and scrapped)
  • Caramelised bananas
  • 2 bananas
  • 20g 0f demerara sugar
  • 20g of castor sugar
  • Salted caramel
  • 2tins of condensed milk (boiled for 4 hours)-(pre-made prior to completion day)
  • 6g of salt
  • Heather honey custard
  • 6 eggs
  • 125g of castor sugar
  • 285g of full-fat milk
  • 285g of double cream
  • 60g of Scottish heather honey


Chocolate Brownie
1. Melt chocolate and the butter together to 40c.
2. In a kitchen aid bowl mix the sugar, cornflour, salt, baking powder, and the eggs.
3. This mixture should be smooth like a pancake batter………
4. Now pour in the melted chocolate (1), mix on a low speed until fully incorporated.
5. Fold in the chopped chocolate pieces and mix well.
6. Shape the dough into moulds and freeze.
7. To cook the brownies, set and heat the rational oven to 190c Fan 3
8. First cook for 4 minutes and then rotate the tray and cook for a further 3 minutes.
1. Line a small 2inc deep metal tray with butter or oil spray.
2. In a heavy based medium sized pot add the sugar, vanilla and milk together.
3. Mix we together, constantly stirring over a medium heat.
4. Now add the tin of conduced milk and the butter.
5. Bring the mixture to the boil.
6. Once boiling reduce the heat to a simmer(light bubbling) and cook for approximately 20 minutes.
Caramelised bananas
1. Take the banana, peel it and slice it on an angle.
2. Grind the two sugars in a coffee grinder.
3. Sprinkle the sugar evenly over one side of the sliced banana.
4. Place the bananas onto a metal tray. using a blow torch, caramelise the sugar to the bananas till golden brown.
Salted Caramel
1. Using a kitchen aid, remove the contents of the boiled condensed milk tins into the bowl.
2. Using the paddle attachment slowly beat the caramelised condensed milk.
3. Add the 6g of salt and mix well together.
4. Check the taste.
5. Remove and place inside a disposable piping bag and reserve for plating.
Heather honey custard
1. Place the milk and cream together in heavy based sauce pan and bring to the boil.
2. In the meantime mix the sugar and the egg yolks together and beat vigorously.
3. When the cream and milk boils pour some over the egg and sugar mix, whisk together and return both the mixtures back to the pan.
4. Continuously stir the mixture till it reaches a core temperature of 78c
5. Pass the mixture immediately through a fine sieve and blast chill.
6. When re-heating to serves heat the mixture to between 40-50c and add the Scottish heather honey.

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