A cheeseburger—for dessert? Jake Owen prepares this clever dish with a renowned chef.
June 30, 2008
Ingredients
7 tbsp. heavy cream
4 oz. bittersweet chocolate, cut into small pieces
1 tbsp. unsalted butter
1 tsp. white or dark rum (optional)
1 pint basket ripe strawberries
1 tbsp. plus 1 tsp. sugar
½ cup heavy cream
4 glazed doughnuts
1 large kiwi, peeled and thinly sliced
4 fresh mint sprigs
Preparation
In a small saucepan over medium heat, bring the cream to a boil.
Remove the pan from the heat, stir in the chocolate, cover, and let sit 5 minutes. Then whisk until the chocolate is melted and smooth. Whisk in the butter and rum. Let cool, cover, and then refrigerate until stiff, about 1 hour.
Line a 3-inch round cookie cutter (or whatever size fits your doughnut bun) with a sheet of plastic wrap. Leave several inches of wrap hanging over the edge. Scoop ¼ (2 ounces) of the ganache mixture into the mold.
Use the plastic wrap to push the ganache against the edges of the mold and to smooth the top for a 3-inch disc about ½ inch high. Gently lift out the burger and refrigerate until needed. Repeat with the remaining ganache to form 4 burgers.
Assembly
Preheat the oven to 350°. Cut 4 of the largest strawberries into very thin lengthwise slices. Purée remaining berries in a food processor with about 1 tbsp. sugar.
In a small bowl, beat the cream with the remaining 1 tsp. sugar until it forms soft mounds.
Cut the doughnuts in half horizontally and place on a baking sheet. Warm them in the oven about 2 minutes.
While the gelee remains in the pan, trim the edges with a small sharp knife so they are straight. Carefully lift the gelee out of the pan onto a work surface. Then cut the gelee into 3-inch squares, cutting through the plastic wrap as well.
For each serving, place the bottom half of a doughnut on a dessert plate. Add a dollop of whipped cream and then a chocolate burger. Arrange a sliced berry on top of the burger, then add a circle of overlapping slices of kiwi.
With the tip of a small knife, pry up a corner of a square of gelee with its plastic wrap and place it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top with the remaining bun half and tuck a few fresh mint leaves under the top bun. Spoon a little strawberry sauce around the burger and serve immediately.
