Provided by Executive Chef Chris Spiropaides of Georges' Restaurant
Chocolate Sponge:
8 whole eggs
3 egg yolks
1 cup ofsugar
5 egg whites
2 cups of cake flour
1/2 cup of cocoa powder
Rum Syrup
2 tablespoons of simple syrup
1/4 cup Meyers Dark Rum
1 cup water
3 gelatin leaves
Marinated Berries
Mixed berries - Strawberries, raspberries, blackberries, blueberries
Tossed in raspberry coulis just to coat
Raspberry Sorbet
1 cup raspberry puree
1 cup blackberry puree
1/2 teaspoon glucose powder
pinch of sorbet stabilizer
1 cup of sugar
1/2 cup of water
1/3 cup lemon juice
