Sorbabes Valentine's Day Menu
Whether you are spending Valentine's Day with your lover or your best friends, we promise these treats are full of love and Sorbabe goodness!
When planning this menu I left out a main course. Honestly, a dozen oysters served with a champagne float, finished off with a giant piece of decadent chocolate cake sounds about perfect to me. However, these dishes accompany any main course. Go to town, it's only Valentine's Day once a year!
Champagne Float with Juicy Orange Passionfruit Lychee Sorbet
Briny Miners Creek Oysters with Lemon Sorbet with Candied Zest and Aleppo Pepper
Old Fashion Decadent Dark Chocolate Cake with Chocolate Buttercream Frosting and Raspberry with Dark Chocolate Chunk Sorbet
First: The Champagne Sorbet Float
Champagne Float with Juicy Orange Passionfruit Lychee Sorbet
1 Coupe glass or champagne flute chilled in your freezer per person
1 medium scoop of Sorbabes Juicy Orange Passionfruit Lychee sorbet per glass
1 bottle of dry sparkling white wine or champagne
Scoop sorbet into glass. Bring glass to table and pour Champagne over to float. As the sorbet melts the drink gets better. Refill with more champagne as needed!
Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper
2 dozen of the briniest plumpest oysters you can find
1 pint of Sorbabes Lemon Sorbet with Candied Zest
A few pinches of Aleppo pepper flakes
Carefully open oysters without spilling their brine. Check out this video for a foolproof way to open an oyster.
I like to flip the oyster meat in the shell after you remove it from the bottom shell. Spencer Belzaire the chef at L&E Oyster Bar in LA taught me this trick. It's the oysters' most beautiful side.
Lay them on a bed of crushed ice (you can take ice cubes and pulse them in your Vitamix)
Use two spoons to make 1/2 teaspoon quenelles of lemon sorbet for each oyster. Don't fret, the perfect quenelle can be easy with a little practice.
Garnish with Aleppo pepper flakes.
Old Fashion Decadent Dark Chocolate Cake with Chocolate Buttercream Frosting and Raspberry with Dark Chocolate Chunk Sorbet
This recipe was adapted from a chocolate cake recipe by Meg Ray of Miette Bakery.
1 1/4 cups Unsweetened Coco powder
1 1/2teaspoons Baking Soda
1/2 teaspoons Baking Powder
2 oz 100% Chocolate (70% for the faint of heart)
1/2 teaspoon pure vanilla extract
2 large eggs at room temp.
1. Butter, and flour with coco powder, two 6 by 3 inch cake pans.
2. Preheat oven to 350 degrees F.
4. Put chocolate in heat proof bowl and pour coffee over.
5. In another bowl whisk together buttermilk vanilla
6. In the bowl of a stand mixer with the whisk attachment, whisk eggs on high speed until foamy, add oil at reduced speed, continue to whisk until combined. Raise speed and whisk for 30 more seconds.
7. Reduce speed and pour in cooled chocolate coffee mixture. Pour in buttermilk and eggs. Add the sugar until well blended.
8. Fold in dry ingredients with a spatula until just mixed. The batter will be lumpy and that's okay. If you are a perfectionist you can strain it but I didn't and it came out great.
9. Divide the batter equally into the two pans and bake for 45 minutes or until a cake tester comes clean and the cake bounces back when you press into the center.
10. Transfer to a wire rack to cool. When the pans are cool enough to touch run a knife or spatula around the edge. Invert the pans onto the rack and let them cool.
11. Once cool frost them with Chocolate buttercream icing.
Chocolate Buttercream Frosting
1½ cups butter (3 sticks), softened room temp.
5 cups confectioner’s sugar
2 teaspoons vanilla extract
Mix following ingredients in your mixer with the paddle attachment.
First whip the butter, then slowly add the cocoa, sugar and flavors.
Serve with a big scoop of Sorbabes Raspberry with Dark Chocolate Chunk Sorbet. As it melts and is absorbed by the cake the flavors meld perfectly!
