Dessert Plate with foie gras ice cream, gingerbread doughnut holes, hazelnut brittle, shortbread cookie and port cherries
Submitted by Matthew Richardson, Executive Chef, Cheyenne Mountain Country Club, Colorado Springs, Colo.
Yield: 8-10 servings
For the Foie Gras Ice Cream:
1 lb. foie gras, cut into 1-inch cubes
2 ozs. Sauternes
1 cup sugar
5 egg yolks
3 ozs. butter
12 ozs. heavy cream
• Roast foie gras in 300º F oven for 10 minutes. Allow to cool to room temperature.
• Meanwhile, add sugar, yolks and Sauternes in a stainless-steel bowl and whisk over double boiler until frothy peaks are reached.
• Transfer to blender and add foie gras, butter and heavy cream. Strain and allow to cool before putting in ice cream maker. Freeze until needed.
• To plate, remove ice cream from the freezer and let stand for 10-15 minutes at room temperature.
For the Gingerbread Doughnut Holes:
1 cup warm (105 to 115ºF) water
1 1/2 tsp. active dry yeast
1/3 cup sugar
1/3 cup butter, melted
1/3 cup molasses
1 large egg, lightly beaten
4 cups all-purpose flour
3 tbsp. non-fat dry milk
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
• Stir together first three ingredients in a large bowl; let stand for five minutes. Stir in butter, molasses and egg.
• Stir together flour and next five ingredients until blended. • Stir in yeast mixture; beat until blended. Cover and let rise at room temperature 1 to 1 1/2 hours, or until doubled in volume. Punch dough down.
• On a floured surface, pat or roll dough to ½-inch thickness; cut with one-inch round cutter. Let doughnuts and holes stand at room temperature, uncovered, for 30 minutes.
• Pour oil to depth of two inches into a large, heavy pot; heat to 375º F. Fry doughnuts and holes in batches, one minute on each side or until golden. Remove with slotted spoon; drain on paper towels. Sprinkle with powdered sugar.
For the Hazelnut Brittle:
1 cup sugar
1/4 cup sliced hazelnuts
• Heat sugar until amber in color.
• Add hazelnuts and pour onto a Silpat mat. Allow to cool and break into pieces.
For the Shortbread Cookie:
2 cups flour
1/2 cup butter
1/2 cup powdered sugar
• Cream butter and sugar, add flour.
• Scoop shortbread into tablespoon-size balls.
• Bake at 350º F for six to eight minutes. They will still be pale.
For the Port Cherries:
2 cups fresh or frozen cherries
1 cup port wine
3/4 cup sugar
1 tbsp. cornstarch
1 tbsp. water
• Combine ingredients except for cornstarch and water in a stainless-steel pot. Bring to a simmer for five minutes.
• Combine water and cornstarch to make a slurry. Thicken the cherry, wine and sugar mixture slightly with the slurry.
To plate all desserts:
• Place shortbread cookie in the middle of the plate. With a two-ounce ladle, place cherries around half of the plate.
• Place two doughnut holes closer to the cookie.
• Break a two-inch piece of brittle off and lean against the cookie.
• Quenelle the ice cream and place between the doughnut holes.