Cooking in Quarantine: Divine Chocolate Sorbet from L’Oursin

Chef JJ Proville shares a simple dessert for the end of a long day

By Tricia Romano

IMG_3975-Jonathan-Proville

April 14, 2020

It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook during the isolation period. Interested in submitting a recipe? Email [email protected].

“We’ve opened a little market which is taking up a lot of time and energy! It’s nice to have a project. At home, it has been fish and meats on the electric grill; pasta, wine and cheese. We hope to expand the market as much as possible—on top of it being a new concept for us, it is kind of interesting to try and adapt it to social distancing rules.”

—JJ Proville is a writer-turned-chef who studied under executive chef Michael Anthony of Gramercy Tavern before coming to Seattle and working at Il Corvo. L’Oursin is brought to you by JJ Proville and Zac Overman, a-chef and-bartender-team with experience working in New York and Seattle. L’Oursin has turned itself into a boutique everyday market. In addition to prepared foods, ready-to-grill cuts of meat and fish we’re offering a highly curated selection of cheese, charcuterie, fresh farm produce, dry goods, fresh bread, natural wine and non-alcoholic beverages. Need new radishes, some braised brisket, chicken stock, farm yogurt or a bottle of Gamay or Topo Chico? Look no further. 

The L’Oursin market is open Monday through Saturday from 11am to 4pm. Gift cards are available at the L’Oursin’s website. Additionally, the market is offering special to-go wine packages, from The Recession Special ($40, 3 bottles) to the Smoke-It-If-You-Got-It bag ($425, 6 extremely fancy bottles.) 

CHOCOLATE SORBET, L’OURSIN

  • 1 pint water (milk optional)
  • 1 cup sugar
  • 1t vanilla extract
  • 3/4 cocoa powder
  • 1t kosher salt
  • 1 cup dark chocolate, chopped

Transfer the chocolate to a temperature resistant bowl. In a pot, combine water, sugar, cocoa powder and salt. Bring to a boil and pour liquid over the chocolate. Transfer to blender and mix thoroughly. Transfer to ice cream machine and whizz up. Sea salt flakes are an optional garnish.

Photography by Peachy Juban-Notter

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