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Dessert Fries, Dipping Sauce Trio

Chef Alexander Svenne,
Bistro 7 1/4

The comforting taste of cinnamon brings warmth to these crispy dessert fries. Whether it’s rich chocolate and Kahlúa or the summery freshness of strawberry and mint, any one of these dipping sauces will impress your guests with a punch of flavour.

Ingredients
Dessert Fries
1 loaf of pound cake
1/2 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
2 eggs
1/2 cup milk
1/4 cup sugar
1 tsp cinnamon
oil for deep frying

Chocolate Kahlúa Sauce
1 cup bittersweet chocolate callets
1/2 cup hot, black coffee
1/4 cup heavy cream
1/4 cup corn syrup
1/4 cup Kahlúa

Orange, Cinnamon & Ginger Syrup
zest and juice of 1 large orange
2 cups sugar
1/2 cup corn syrup
1 cup water
1 cinnamon stick
4 peppercorns
1 inch of fresh ginger
1/4 cup triple sec or Cointreau

Fresh Strawberry Coulis with Pomegranate and Mint
2 cups strawberries, hulled
1/4 cup chopped mint
1/4 cup pomegranate liqueur
zest and juice of one lemon

Method
Dessert Fries
1. Cut pound cake into 3″ long sticks, about 1/2″ thick.
2. Combine flour, cornstarch and baking powder.
3. Whisk together eggs with milk.
4. Combine sugar and cinnamon.
5. Dip pound cake “fries” into flour mixture, then egg mixture, then back into flour mixture to coat.
6. Deep fry sticks until breading is crisp. Allow oil to drain off and then sprinkle with cinnamon sugar mixture.

Chocolate Kahlúa Sauce
1. In a saucepot, bring coffee, cream and corn syrup to a boil.
2. In a bowl, pour hot mixture over chocolate and stir until chocolate is melted.
3. Whisk in Kahlúa.

Orange, Cinnamon & Ginger Syrup
1. In a saucepot, bring orange juice, sugar, syrup and water to a boil.
2. Add cinnamon, peppercorns and ginger. Simmer for 15 mins.
3. Strain syrup, stir in Cointreau and orange zest.

Fresh Strawberry Coulis with Pomegranate and Mint
1. Combine all ingredients in a blender and purée.
2. Strain through a fine sieve and serve.

Yield 4 servings

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