Bite with Belkys: White Bliss

Chef Harold Breton
Studio
1200 Ocean Dr.
Miami Beach  (305) 695-4404

White Bliss (8 servings)

1 quart vanilla ice ice cream
1 1/2 pounds white chocolate, chopped
8 eggs, separated
1 cup sugar
1 tablespoon baking powder
1 cup cream
1 1/2 cup all purpose flour

Place 1 pound chopped white chocolate in a dry bowl over a simmering pot of water, until melted.

Mix 8 egg yolks with half the sugar until sugar is completely dissolved. Add 1 cup of sifted flour and baking powder. Add the melted chocolate. Set aside.

Mix 8 egg whites and remaining sugar (add sugar a little a time) until firm. Fold the egg whites into the first mixture. Do not whisk into the mixture or the egg white will loose the air you incorporated.

Coat the sheet pan with butter then dust with the remaining flour.

Place in a 350 degree oven for 45 minutes.

Check the center of the brownie, with a toothpick, to make sure it has cooked completely.

For the sauce:

Heat the cream and add the remaining melted chocolate and stir. Let sit at room temperature or refrigerate if serving right away.

When brownie cools cut into squares, add 1 scoop of ice cream and pour sauce over top.

Look at it, admire it, then eat it.

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