Jul 13 2026
Restaurants›Harry's Savoy Grill›Warm Chocolate Gourmandise Recipe

Warm Chocolate Gourmandise Recipe

Inspired by Harry's Savoy Grill
Time1h 30m
Serves4

VANILLA GELATO, RASPBERRY, COCOA NIB TUILLE

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Ingredients

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Gelato

Raspberry Sauce

Cocoa Nib Tuille

Method

Gelato

  1. 1

    Prepare the base

    In a saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until just simmering, stirring occasionally.

  2. 2

    Whisk egg yolks

    In a bowl, whisk together the egg yolks until they are pale and thick. Gradually add a small amount of the hot milk mixture to temper the yolks.

  3. 3

    Combine and cook

    Pour the tempered yolks back into the saucepan with the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

  4. 4

    Add vanilla and cool

    Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight.

  5. 5

    Churn the gelato

    Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Raspberry Sauce

  1. 6

    Cook the raspberries

    In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the sauce thickens, about 10 minutes.

  2. 7

    Strain the sauce

    Remove from heat and strain through a fine-mesh sieve to remove seeds. Let cool.

Cocoa Nib Tuille

  1. 8

    Prepare the batter

    In a bowl, melt butter and let it cool slightly. Stir in powdered sugar, flour, cocoa nibs, and egg white until smooth.

  2. 9

    Bake the tuille

    Preheat the oven to 350°F (175°C). On a baking sheet lined with parchment paper, use a spoon to drop batter into thin circles. Bake for 10-12 minutes until golden brown. Allow to cool before removing from the sheet.

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