Dark and White Chocolates, Cherries, Dehydrated Mousse
A twist on a classic French dish we take dark chocolate, cream, agar agar and gelatin and layer it with white chocolate, cream, agar agar, gelatin and cherries to create a contrast of flavor and color in our chocolate terrine. A terrine by definition is either a loaf made from force meat or the vessel for which it is created in. In the case of our dessert it is in reference to the vessel.
The creation of this dish is a process consisting of proper tempering, timing and patience to create perfectly balanced layers. Accompanied by a savory yet subtly sweet cherry sauce made from cherries, vanilla, brown butter, Black Muscat wine and balsamic, the sauce helps to lighten the dish slightly with acidity to cut through an otherwise rich end to the meal. The texture on the dish is the dehydrated mousse and the silver mint from the chef’s garden adds color and an additional depth of flavor.
Though simplistic looking in appearance this dessert start to finish takes over 4 hours to create and hopefully will help to show the guest that time and a whole lot of commitment went into making the finish of to their meal memorable.
Chef de Cuisine – Lautrec
Nemacolin Woodlands Resort
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