FIRST WEEK WINNER - CHEF'S LINE RECIPE CONTEST

THANKS TO:

Arlyn Eggen, Chef/Owner

Hoovers River Resort

435-326-4252

http://www.hooversresort.com/

FIRST WEEK WINNER OF OUR CHEF'S LINE MELTING CAKE

RECIPE CONTEST

Chocolate Raspberry Brulaitini

(Bru-lay-teeny)

Menu Description

Creamy Madagascar bourbon vanilla bean crème brulee, layered in parfait style with rich melting chocolate cake cubes and raspberry sauce.

Ingredients

1/2 C Chef’s Line Vanilla Bean Crème USF #3934635

Chef’s Line Melting Cake cubes (recipe below)

2oz Raspberry sauce USF #7270036

1 Fresh mint sprig USF #6326342

2-4 Fresh raspberries USF #2029065

Method

Place raspberry sauce in a squeeze bottle with the tip large enough to accommodate any seeds. Squeeze just enough raspberry sauce to fill the very bottom of the martini glass about 1/2 t. Take a few cake cubes and arrange in glass on top of sauce. Warm crème in microwave for 8-10 seconds to make the crème more pourable, place in second squirt bottle and squeeze about 1 oz of crème zigzagging across the cake cubes and a little up the side of glass. Starting again with raspberry sauce repeat process 2 more times using a few more cake cubes and a little more crème and sauce as the glass widens while placing the cake cubes carefully to add height. Make sure you get enough crème and sauce on the inside of the glass to create the “parfait” effect. Garnish with fresh raspberries and mint, either on the top or the side. Serve cold or for a melting effect you may microwave for a few seconds to warm before garnishing Serves one or can be shared by two. This recipe may be multiplied.

Recipe notes

This is a very easy recipe and can be used by all skill levels.

Applications from mid scale establishments to upper level fine dining.

Cuisine types— French/Classical, American, Mexican, Tex-Mex, Casual Neighborhood Grille.

Chocolate Melting Cake

Pre-heat conventional oven to 375

12oz Chef’s Line Melting Chocolate cake batter USF #3934742

Beyond Butter flavor pan coating USF #5771936

Lightly spray an 8x8x2 baking pan with Beyond butter flavor pan coating Following the directions on package bake 15-17 minutes. Cool, remove from pan and wrap tightly with plastic wrap and refrigerate for at least one hour. Cut cake into 3/4” cubes. Placing the knife under hot running water makes cutting easier. Cake is more workable when very cold. The cake cubes may be made ahead kept in refrigerator for up to 5 days or frozen for several weeks.