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1
In a small mixing bowl, dissolve the sugar in the water.
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2
Add the ice wine and mix well.
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3
Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours.
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4
The texture of the finished product should look like coarse snow.
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5
When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate.
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6
Lace Cookie:
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7
Preheat oven to 350 degrees F.
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8
In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree.
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9
Fold in the flour until incorporated.
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10
Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan.
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11
Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve.
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12
Place on the dessert plate behind the chocolate cake.
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13
Chocolate Cake:
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14
Preheat oven to 350 degrees F.
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15
In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined.
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16
In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir.
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17
When chocolate is melted, add the sugar and egg mixture and stir until incorporated.
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18
Fold in the flour gently until a smooth batter is achieved.
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19
Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter.
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20
Bake for 15 minutes, then let stand for 5 minutes, and turn out.
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21
Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.
