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Summer Desserts 2006

Chef Kenny Magana of Sensi at the Bellagio Resort Casino Las Vegas, NV
Chef Kenny Magana

Sensi at the Bellagio Resort & Casino
3600 Las Vegas Blvd. S.
Las Vegas, NV 89109
(877) 234-6358

Bing Cherry Chocolate Sundae
Chef Kenny Magana of Sensi at the Bellagio Resort & Casino – Las Vegas, NV
Adapted by StarChefs.com

Yield: 12 Servings

Ingredients:

    Chocolate Chiffon:
  • 3 ½ ounces cocoa powder
  • 6 ½ ounces sugar
  • 4 ½ ounces flour
  • 1 ¼ ounces baking powder
  • 1 ounce baking soda
  • 2 egg yolks
  • 3 ounces water
  • ½ teaspoon vanilla extract
  • 3 ½ ounces vegetable oil
  • 3 ½ egg whites

    Pistachio Ice Cream:
  • 5 ounces heavy cream
  • 11 ounces milk
  • 3 ounces sugar
  • 4 egg yolks
  • 2 ounces pistachio paste
  • Pinch of salt

    Vanilla Brick Dough:
  • 1 vanilla bean
  • 3 cups sugar
  • 1 package brick dough
  • 1 pound butter, melted

    Bing Cherry Port Glaze:
  • 395 grams port wine
  • 14 grams balsamic vinegar
  • 114 grams sugar
  • 1 cinnamon stick
  • 1 vanilla bean
  • 296 grams bing cherries, pitted and halved

    Whipped Cream:
  • 3 cups heavy cream
  • 4 ounces sugar


Method:
For Chocolate Chiffon:
Preheat oven to 375° F and line a half sheet pan with parchment. Sift together cocoa powder, 4 ½ ounces sugar, flour, baking powder and baking soda. In a separate bowl, mix egg yolks, water, vanilla extract, and vegetable oil. Combine sifted dry ingredients with wet ingredients and mix until smooth. Whip whites and remaining sugar to a medium peak and fold into mixture. Spread onto half sheet tray and bake for about 8-15 minutes or until a toothpick comes out clean. Cool and cut into desired mold. Place in freezer.

For Pistachio Ice Cream:
Bring cream, milk and 1 ½ ounces sugar to a boil in a medium saucepot. Temper egg yolks by whisking in remaining sugar and 2 ladles of hot cream mixture. Pour tempered eggs into the saucepot and whisk constantly until mixture is thickened, coating the back of a spoon. Remove from heat and quickly whisk in pistachio paste and a pinch of salt. Strain and cool. Place mixture in an ice cream machine and freeze according to ice cream manufacture instructions. Pipe into chocolate chiffon mold and return mold to freezer.

For Vanilla Brick Dough:
Preheat oven to 325° F. In a Robo-coup, chop the vanilla bean and sugar, remove and sift. Place one sheet of brick dough on cutting board and brush both sides with melted butter and vanilla sugar. Trim into large square and then cut into quarters. Place on Silpat and repeat with remaining brick dough. Place second Silpat on top of the brick dough squares and bake until golden brown. Allow dough to cool.

For Bing Cherry Port Glaze:
In a medium sauce pot bring port wine, vinegar, sugar, cinnamon stick, and vanilla bean to a boil, whisking occasionally. Reduce heat and simmer until liquid has reduced by half. Strain and pour over cherries.

For Whipped Cream:
Whip cream and sugar to a medium peak.

To Assemble:
Unmold chiffon and ice cream into bowl. Place one piece of vanilla brick dough on top laying flat. Quenelle whipped cream on top and garnish with two more pieces of vanilla brick dough. Spoon cherries on top and serve.

 

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  •    Published: July 2006
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