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Strawberry Sorbet with Fudge Cake and Fresh Berries

The richness of fudge cake gets balance from sweet, icy sorbet and refreshing strawberries.


2 T simple syrup
1 T hibiscus crystals, pulverized to powder
1 chocolate fudge cake, 8×8-inch sliced into four pieces
2 C chocolate ganache
1 C Markon First Crop Strawberries, chopped
2 C strawberry sorbet
Edible petals and micro greens for garnish


Place cake strips on wire rack. Pour ganache over cake to coat all. Allow to set.
Brush one side of plate with simple syrup; douse with hibiscus powder and shake powder off rest of plate.
Arrange one slice of cake on empty area of plate. Garnish plate with strawberries and edible flowers. Top with quenelle of sorbet; sift more hibiscus powder to garnish and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.