Q: Recently, we had the pleasure of celebrating our cousin’s birthday at the Sundy House in Delray Beach. It was totally a unique experience. The ambiance was enchanting, and the food was absolutely wonderful. I had the most decadent dessert, the Chocolate tuxedo bombe. This is a chocoholic’s dream. The texture was so creamy, and it was simply luscious. I would appreciate it if you can get this recipe. – Rhoda Schneider, Boynton Beach
A: The historic Sundy House Restaurant, Inn & Botanical Garden (106 S. Swinton Ave, Delray Beach, 561-272-5678, sundyhouse.com) has always scored big points for its ambiance and charm. The outdoor dining area is a tropical paradise, perfect for showcasing executive chef David Cordova’s menu.
Cordova started making the Chocolate tuxedo bombes years ago while working for a catering company in New York.
“It became one of those easy go-to recipes that always seemed to end up on my menus. Bombes are popular because they are so versatile. You can fill them with anything from ice cream to mousse, and change up the look with different cake bases, coverings and glazes,” Cordova said. “The bombe’s domed shape makes for a perfect presentation when you are doing individually portioned desserts.”
At the time Rhoda enjoyed the dessert, he dressed the bombe with a drizzle of white chocolate. His current summer menu garnishes the plate with raspberry coulis.
Sundy House’s Chocolate mousse bombe
Adapted from executive chef David Cordova.
Popular with professional chefs for years, silicone molds have infiltrated the retail market. If you don’t have silicone molds, use metal domed cake pans. To unmold, quickly dip underside of pan in hot water, invert mold and tap on a hard surface or countertop.
Unsalted butter, room temperature, for pan
1/3 cup cake flour
1/3 cup cornstarch
1/4 cup cocoa powder
Pinch of salt
3/4 cup sugar
3 large eggs
3 large egg yolks
Chocolate mousse (see recipe)
Chocolate glaze (see recipe)
Chocolate sauce, for serving, optional
Raspberry coulis, for serving, optional
Seasonal berries, for serving, optional
1 Butter a 10×15-inch baking sheet pan, line with parchment paper, set aside.
2 Preheat oven to 350 degrees F. Using a medium bowl, sift flour, cornstarch and cocoa together, set aside.
3 Using a medium heat-proof bowl, whisk salt, sugar, eggs and yolks together. Set bowl over a pan of simmering water; whisk until warm and sugar dissolves.
4 Transfer egg mixture to the bowl of an electric mixer fitted with a whisk attachment on medium-high speed. Whisk until thick, pale and triple in volume.
5 Using a rubber spatula, gently fold flour mixture into egg mixture until completely incorporated. Transfer batter to prepared sheet pan. Bake until just firm to the touch, 12-15 minutes. Cool on wire rack.
6 Set domed silicone molds (1/2-cup capacity) on a rimmed baking sheet. Invert the Genoise cake onto a cutting board and peel off parchment paper. Using a 3 1/8-inch round cutter, cut 10 circles from the cake.
7 Fill molds 3/4 of the way with mousse and gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.
8 Invert the mold on a wire rack set over a rimmed baking sheet. Press the bombes out of the molds onto the wire rack.
9 Pour glaze evenly over bombes to coat completely. Refrigerate until glaze sets. Allow bombes to sit at room temperature 30 minutes before serving. Garnish with chocolate sauce, raspberry coulis and berries, if desired.
Makes 10 bombes.
Nutrition information per 1 bombe: 567 calories, 67% calories from fat, 42 g fat, 25 g saturated fat, 227 mg cholesterol, 50 g carbohydrates, 9 g protein, 100 mg sodium, 4 g fiber
Chocolate mousse
1 cup chopped bittersweet 70% chocolate
7 tablespoons unsalted butter
2 large eggs, separated
1 teaspoon vanilla
Pinch of salt
1/4 cup sugar
3/4 cup heavy cream, whipped to soft peaks
1 Melt chocolate and butter in a heat-proof bowl over a pot of simmering water. Remove from heat, whisk in egg yolks, vanilla and salt to combine, set aside and keep slightly warm.
2 Using a small saucepan over medium-high heat, combine sugar and enough water to wet the sugars. Cook without stirring until a candy thermometer reads 238 degrees F, or soft-ball stage.
3 Using an electric mixer fitted with a whisk attachment on medium-high speed, whip the egg whites to medium peaks. Slowly pour the boiling syrup down the side of the bowl into whites, while whipping. Continue to beat until the mixture forms stiff peaks.
4 Using a rubber spatula, gently fold whipped egg whites into chocolate mixture. Fold in whipped cream, making sure there are no streaks.
Serves 10.
Nutrition information per serving: 252 calories, 81% calories from fat, 23 g fat, 14 g saturated fat, 83 mg cholesterol,
14 g carbohydrates, 3 g protein, 43 mg sodium, 2 g fiber
Q: I would like to get the recipe for Red Lobster’s Coconut shrimp dipping sauce. – Pete Mazza, Pompano Beach
A: Since Red Lobster won’t share “trade secrets,” I adapted a copycat sauce recipe and included the shrimp recipe too. Both recipes originally called for sweetened coconut. That sounds awfully sweet to me, so I’ll leave it up to personal taste – sweetened or unsweetened. I also added lime juice in the dipping sauce so the acid would balance out the sweetness from the pina colada mix, pineapple, coconut and confectioners’ sugar, which I cut back on. I think the sauce would benefit from a pinch of crushed red pepper flakes. For those interested in a lighter, summer version, try the sauce with grilled shrimp that’s been marinated in coconut milk, rum and lime zest.
Jumbo coconut shrimp
Red Lobster copycat version.
1 cup Panko bread crumbs
3/4 cup cornstarch, divided
1 cup coconut flakes
1/2 cup pina colada drink mix, such as Major Peters
1 tablespoon confectioners sugar
3 tablespoons spiced rum
1/2 pound 16-20 count shrimp, peeled, deveined and butterflied
Canola oil, for frying
Pina colada dipping sauce, for serving (see recipe)
Kosher salt and black pepper, to taste
1 Using a medium bowl, combine bread crumbs, 1/4 cup cornstarch and coconut, season with salt and pepper, to taste, and set aside.
3 Combine pina colada mix, confectioners sugar and rum in a small mixing bowl, set aside. Place remaining cornstarch in a separate small bowl.
4 Dust shrimp with cornstarch, shaking off excess. Dip in pina colada mixture and coat shrimp by pressing into bread crumb mixture. Repeat coating in pina colada mixture and bread crumb mixture.
2 Heat 2 inches of oil in a deep sauce pan over medium heat or a deep fat fryer to 375 degrees F. Line a plate with paper towels, set aside. Working in batches, fry prepared shrimp until golden brown, drain on prepared plate. Serve with pina colada dipping sauce.
Makes 2 servings.
Nutrition information per serving: 643 calories, 29% calories from fat, 21 g fat, 10 g saturated fat, 182 mg cholesterol, 82 g carbohydrates, 23 g protein, 863 mg sodium, 3 g fiber
Pina colada dipping sauce
1 cup pina colada drink mix, such as Major Peters
1/4 cup water
2 tablespoons crushed pineapple, drained
1 tablespoon coconut flakes
2 tablespoons confectioners sugar
1 1/2 teaspoons cornstarch
1 tablespoon fresh lime juice
Kosher salt and black pepper, to taste
1 Using a small sauce pan over medium heat, combine pina colada drink mix, water, pineapple, coconut and powdered sugar. Heat until sauce begins to simmer, stirring frequently. Allow sauce to simmer and reduce slightly, about 10 minutes.
2 Using a small bowl, dissolve cornstarch in lime juice. Whisk cornstarch mixture into sauce, simmer sauce until thickened, about 3 minutes. Remove from heat, season with salt and pepper, to taste, and set aside to cool.
Makes about 1 1/4 cups.
Nutrition information per 1 tablespoon: 17 calories, 14% calories from fat, trace fat, trace saturated fat, 0 mg cholesterol, 4 g carbohydrates, 0 g protein, 1 mg sodium, 0 g fiber
