Lemon Ginger Confit
2 Meyer lemons
1 tablespoon peeled, julienned ginger
1 cup sugar
1/4 cup Lemoncello
1/4 teaspoon cracked black peppercorns
Boil 1 quart water in medium size pot. Poach lemons 30 seconds. Transfer with slotted spoon to ice bath. Return to boiling water. Repeat process three times.
Cut lemons into 1/8” slices, removing seeds. Cut into small cubes. In a saucepan over low heat add lemon and remaining ingredients. Simmer 30 minutes or until syrup consistency.
Chocolate Timbale
1 tablespoons softened butter
2 tablespoons sugar
1/4 pound 72% dark chocolate
1/2 cup unsalted butter
2 whole eggs
3 egg yolks
1/4 cup sugar
1/4 cup sifted cake flour
4 teaspoons cocoa nibs
1 teaspoon chopped basil
Preheat oven to 375°F. Brush 4 4-oz. ceramic ramekins with softened butter. Coat with 2 tablespoons sugar. Melt chocolate and butter in double boiler. Whisk until well combined. Beat eggs, egg yolks and sugar until pale yellow and ribbony. Whisk chocolate and butter mixture into egg mixture until well combined. Fold in flour, cocoa nibs and basil using rubber spatula. Divide batter into ramekins. Bake 9 minutes.
Presentation
1 peeled mango
1 tablespoon powder sugar
4 sprigs flowering basil
Thinly slice mango, placing slices in overlapping pattern among four serving plates. Invert cakes onto center of plate. Remove ramekins. Lightly dust with powder sugar. Spoon lemon and ginger confit around. Garnish with flowering basil sprigs.
Wine suggestion:
Australian Shiraz, Petite Syrah, Old Vine Zinfandel, Ruby Port Wine
