But so, too, is a dark chocolate mousse cake with Earl Grey tea ice cream and Earl Grey syrup. At Glitretind, McPhail's philosophy is one of simplicity, which he abides by cooking seasonally and carefully selecting ingredients and preparations. To wit, he tastes and buys different brands of chocolate for each preparation, carefully measuring the subtle nuances of flavor and making sure they match other ingredients. His kitchen routinely has several brands on hand. He also studies Asian ingredients, looking for sparks of new tastes that are attuned to chocolate's character.
Chocolate is more complex than other dessert flavors.
But even within his self-imposed parameters of simple and seasonal, McPhail acknowledges that diners' expectations have moved into the upper stratosphere and that it is his responsibility to meet them. They've traveled the world and tasted so much. I want them to talk about the desserts, to be completely overwhelmed. Cocoa, for dusting, as needed 1. Cover and marinate 1 hour.