Ice Wine Granite: In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow. When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.
Lace Cookie: Preheat oven to 350 degrees F.
In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan. Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve. Place on the dessert plate behind the chocolate cake.
Chocolate Cake: Preheat oven to 350 degrees F.
In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir. When chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved. Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, then let stand for 5 minutes, and turn out. Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Peter Bonet, Florida Culinary Institute (Team: Chef Peter Bonet, Jill Turner and Cortney Potts)