- 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
- 3 cups heavy cream
- 4 ounces sugar
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.
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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