|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Chocolate Cake||8 piece|
|Ruby Chocolate Ice Cream||1 cup|
|Kumquats, sliced||1/2 cup|
|Confit orange gel||1/2 cup|
|Marigold flowers||1/2 cup|
This recipe was created for Club House for Chefs by: David Godsoe, Executive Chef of 18-Hospitality Group – Restaurant e18hteen, The Clarendon Tavern, Social and Jackson – in Ottawa.
For the Chipotle Cinnamon Chocolate Creameux: Combine butter, cream and chipotle cinnamon and bring to a gentle simmer. Melt chocolate over double boiler. Combine melted cream, butter and chocolate with whisk to keep emulsified. Add eggs to mixture one at a time. Transfer to parchment lined and greased hotel pan. Bake at 300°F for 20 minutes until set.
For Serving: Once Chipotle Cinnamon Chocolate Creameux has cooled and set, cut into desired serving size. Plate Chipotle Cinnamon Chocolate Creameux. Top with one scoop of ruby chocolate ice cream. Garnish with pieces of chocolate cake, kumquats, confit orange gel and marigold flowers