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Chocolate Pain Grillé with Raspberry Coulis and Honey-Almond Ice Cream Serves 2 very generously A favorite Paris restaurant of mine, in the 8th Arrondissement, inspired this dessert. Basically a grilled sandwich, oozing with warm, melted chocolate, it can be prepared ahead of time and finished at the last moment. Ingredients 2 3½ -oz. (100-g) dark semi-sweet European chocolate bar 4 slices either Pain au Lait (see recipe), brioche, challah (not braided), or white sandwich loaf at least ½ inch (1.2 cm) thick 1 Tbsp. (15 mL) salted butter, at room temperature 1 recipe Raspberry Coulis (see below) 1 recipe Honey-Pecan Brown Bread Ice Cream (see recipe, made without the breadcrumbs and substituting toasted almonds for the pecans) or a good quality store-bought vanilla ice cream Instructions Place the chocolate onto 2 slices of bread, and cover with the remaining bread slices. The chocolate should fit neatly inside the bread and not stick out at the edges. Butter the outsides of each sandwich and place on wax paper. Heat a grill pan or frying pan and cook the buttered sandwiches on one side until dark golden; flip and cook for the same amount of time on the other side. Press the sandwich gently with a spatula while it cooks to join the chocolate and bread together. The chocolate should be soft but not liquid. Transfer to a cutting board and cut each sandwich into two triangles. Place, overlapping, on a dessert plate. Put a scoop of ice cream on the plate and either drizzle the raspberry coulis over the ice cream or pour a pool of it on one side of the plate.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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