Dessert Sampler For Two Recipe
Okanagan Pear Maraschino Sorbet, Chocolate Espresso Chipotle Paté, White Chocolate Passion Fruit Mousse
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Ingredients
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Okanagan Pear Maraschino Sorbet
Chocolate Espresso Chipotle Paté
White Chocolate Passion Fruit Mousse
Method
Okanagan Pear Maraschino Sorbet
- 1
- 2
Blend Mixture
Remove from heat, add lemon juice and maraschino liqueur, and blend until smooth.
- 3
Freeze Sorbet
Pour into a shallow container and freeze for at least 4 hours, stirring every hour until fully set.
Chocolate Espresso Chipotle Paté
- 4
Melt Chocolate
In a saucepan, heat heavy cream until just boiling. Remove from heat and add the chopped dark chocolate, stirring until melted.
- 5
Mix Ingredients
Stir in the espresso, chipotle powder, butter, and sugar until well combined.
- 6
Chill Paté
Pour the mixture into a mold and refrigerate for at least 2 hours until set.
White Chocolate Passion Fruit Mousse
- 7
Bloom Gelatin
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
- 8
Melt White Chocolate
In a saucepan, melt white chocolate over low heat. Once melted, remove from heat and stir in the bloomed gelatin until dissolved.
- 9
Fold Ingredients
In a mixing bowl, whip the heavy cream with sugar until soft peaks form. Gently fold in the passion fruit pulp and chocolate mixture until combined.
- 10
Chill Mousse
Spoon the mousse into serving cups and refrigerate for at least 2 hours before serving.
