Charlotte au Cassis






  1. Place a wedge of charlotte toward the back of a plate.
  2. In front of the charlotte, place a chocolate fan and fill it with berries. Garnish with a few pieces of candied orange zest and a sprig of mint.
  3. Make a quenelle of crème chantilly and place it next to the chocolate fan. Alternatively, pipe a rosette of the cream with a star tip.
  4. Spoon a band of sauce around the plate and marble it with a sauce of a contrasting color. (The sauces in the photograph are syrup from kumquat compote and raspberry coulis.)