Berenice Gramage

Berenice Gramage of Weston, Fla.        
Chocolate Marquesa on a Fresh Strawberry Syrup with a Sprinkle of Roasted Almond and a Touch of Caramel
 
Gramage's recipe, originally submitted in the Family Heritage Dessert category, is based on a Venezuelan dessert. She says, “food has always been an interest in my family; they love to invent, as well as make delicious European food passed down through the generations. With recipes that my family taught, I got to try out different combinations, and I realized that this was something I would love to do forever.” She plans to get an associate degree in Culinary Arts and a bachelor’s degree in Food Management, and eventually open her own restaurant.
 
Gramage attends Cypress Bay High School, where she is a member of Best Buddies and P.R.I.D.E., runs track and field, and plays soccer.
 
Chocolate Marquesa
Ingredients
4 ounces semi-sweet chocolate
4 ounces non-salted butter
2 eggs, separated
12-ounce can condensed milk
1 cup 2% reduced fat milk
1 package Maria cookies
 
Method of Preparation
1. Using a bain marie set up (double-boiler); slowly heat the chocolate until melted smooth.
2. Beat the butter in a mixer at medium speed until lighter. Add egg yolks.
3. Continue beating at medium speed while pouring in the can of condensed milk.
4. Pour melted chocolate into mixture. Continue beating until ingredients are well blended. 5. Transfer the mixture into a medium-size bowl.
6. Using a clean mixing bowl, beat egg whites until stiff.
7. Pour the stiffened egg whites into the chocolate mixture bowl and blend ingredients, using a rubber-coated spatula, until smooth.
8. Place milk into a small bowl.
9. Using a cupcake or muffin pan; wrap 4 of the cups aluminum paper.
10. Make 3-4 layers by first pouring the chocolate mixture and then a Maria cookie, soaking each cookie in the bowl of milk. Complete the Marquesa with a final layer of the chocolate mixture.
11. Place the tray in the freezer for approximately 2 hours or until completely frozen.
 
Fresh Strawberry Syrup
Ingredients
2 cup strawberries hulled, halved, and mashed
1 cup sugar
3/4 cup light corn syrup
 
Method of Preparation
1. Cook strawberries in a saucepan over medium heat, stirring occasionally until full boil.
2. Place strainer over large bowl and pour strawberries through, mashing them to extract juice.
3. Return juice to sauce pan. Add sugar and corn syrup. Cook on medium heat until full boil. Boil for 1 minute and let cool down.
4. Cover saucepan with aluminum and store in refrigerator.
 
Caramel
Ingredients
1 cup brown sugar
1/2 cup water
 
Method of Preparation
1. Place sugar and water into saucepan over medium heat. Stir constantly until boiling. Remove from heat.
2. Using a wooden spoon, pour approximately 7-9 inch strips of caramel on a Silpat and let stand for 40 seconds or a manageable temperature.
3. Take one strip at a time and wrap it around the shot glass until shaped as a swirl. Remove the caramel from the shot glass and place on the Silpat.
4. Repeat until all strips are done.
 
Almond Garnish
Ingredients
7 ounces almonds without shell
 
Method of Preparation
1. Preheat oven to 350 degrees.
2. Place almonds on metal tray in the oven until roasted.
3. Pour almonds in food chopper until completely grinded.
 
Plating Instructions
1. Using a squirt bottle, pour syrup onto plate in a tic-tac-toe pattern.
2. Remove a marquesa from aluminum paper and place on the middle of the plate.
3. Sprinkle with almonds.
4. Place the caramel swirl at an angle to the marquesa.