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Our Pastry Chef Constant Valois invented this heavenly dessert using only the most delectable of ingredients. It is sure to complete any meal on a pleasing note.
Composition:
Chocolate cake, strawberry sherbet and a raspberry coulis
Chocolate Cake:
- Five eggs
- Five egg yolks
- 1/2 cup (110g) Sugar
- Eight oz (250g) Dark chocolate
- One cup (225g) Unsalted butter
- 1/2 cup (110g) Flour
Preparation:
Melt chocolate and butter in top of a double boiler. In a mixing bowl, beat eggs and sugar until thick, pour into chocolate mixture and stir in flour, mix well. Spoon mixture into prepared aluminum moulds. Bake in 350F (180C) oven for seven to eight minutes. Unmould and place in center of plate, top with strawberry sherbet and drizzle raspberry coulis in the plate.
Strawberry Sherbet:
- 6 1/2 lbs. (3k) Pureed strawberries
- Ten cups (2.5 lt.) Hot water
- 2.2 lbs. (1k) Sugar
- Two cups (500g) Glucose
- 2 tbsp. (30g) Stabilizer
Preparation:
Combine water, sugar, glucose and stabilizer until completely dissolved. Add puree and mix well. Refrigerate for one hour to make mixing in the ice cream maker easier.
Raspberry Coulis:
Preparation:
Bring puree and sugar to a boil. Pour into a stainless steel container and place on ice immediately to cool it down as quickly as possible, then cover and refrigerate.
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