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1
Put the creme fraiche, eggs, and vanilla paste in the blender and puree.
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2
Pour the melted chocolate into the running blender.
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3
Puree until smooth and emulsified.
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4
Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl.
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5
Make a well in the center of the bowl.
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6
Stir the blended mixture into the dry ingredients.
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7
Let it rest 30 minutes at room temperature.
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8
Press mixture through a spaetzle press.into a large pot of boiling water.
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9
Cook for 1 minute after they float.
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10
Drain.
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11
Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat.
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12
Heat up a large griddle and coat with oil.
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13
Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries.
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14
Cook until the spaetzle has crisped up a bit
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15
Top with chocolate meringue, and strawberry sorbet.
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16
Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.
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17
Yield: 2 to 3 servings
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18
Preheat oven to 200 degrees F.
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19
Whip whites and sugar together in a large mixing bowl with an electric mixer.
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20
Sift together cocoa and powdered sugar.
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21
Fold the dry ingredients into the meringue when it has reached full volume.
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22
Then fold in the cocoa nibs.
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23
Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
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24
Bake for about 1 hour or until the meringue is hard and completely dried out.
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25
Yield: 3 to 5 servings
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26
Heat the water and sugar in a saucepan until the sugar dissolves completely.
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27
Cool.
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28
Puree the strawberries with enough simple syrup to cover in the blender.
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29
Strain through a sieve.
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30
Stir the remaining simple syrup into the strained strawberry puree.
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31
Spin in an ice cream maker and freeze according to manufacturer's instructions.
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32
Yield: 1/2 gallon
