What looked like the best part of Jason Kennedy andLauren Scruggs’sfive-day vacation to Mexico? The food, of course!The couple, who took what Kennedy called a“pre-honeymoon” tripto the Riviera Maya’s Zoëtry Paraiso de la Bonita, met up with Lauren’s twin sister and her husband for an intimateengagementcelebration dinner. “It was the first time Lauren had seen her sister in four months, since I proposed. It was time for us to be with them and for me to get some marriage advice,” Kennedy tells PEOPLE.
The menu included braised ribs, a goat cheese salad with sherry vinaigrette, beet-and-cranberry ginger soup and, for the sweet finale, a chocolate coulant.
“The food was some of the best I’ve ever had in Mexico,” says Scruggs. “It was so delicious.”
We scored the recipe for the dessert so you can enjoy a taste of Mexico at home. And if Scruggs and Kennedy’s wedding menu is anything similar, we can’t wait to hear about it.
ZoëtryChocolate CoulantMakes 4 servings
4 oz. unsalted butter, plus more for ramekins2 tbsp. flour, plus more for ramekins6 oz. high-quality bittersweet chocolate, such as Valrhona, finely chopped2 whole eggs, plus 2 egg yolks¼ cup sugarPinch of saltVanilla bean ice cream
1.Preheat the oven to 450 degrees. Butter and lightly flour four 6-oz. ramekins. Tap out the excess flour. Set ramekins on a baking sheet.
2.In a double boiler over simmering water, melt the butter with the chocolate. Meanwhile, in a medium bowl, beat the eggs and egg yolks, sugar and salt at high speed until thickened and pale.
4.Pour equal amounts of the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for one to two minutes, and then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with ice cream.
—Ana Calderone
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source: people.com
