Prawns Coated with Celery, served with Tomato Sabayon.
Slow Poached Beef Cheek with Herbs, served with Pumpkin & Black Truffle Puree.
350g of Dark chocolate, melted
175g of Butter, melted
250g of Sugar
5 Egg yolks
5 Egg whites, whipped firm
5g of Cardamom, grounded
2 cups of Espresso
- Mix the chocolate & butter.
- Mix the egg yolks with sugar & add in the chocolate mixture.
- Add in the egg whites.
- Portion the mixture into cups & bake at 180°C for 8 mins.
- Add the espresso in the centre of the soup & you're done!
For those Chef wannabes, why not join the next DBS Masterclass on 17 Jan 2013, at AFC Studio with veteran Italian Chef Mario Caramella of inITALY Bar Ristorante? Click on Asian Food Channel to register now!