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A Chocolate Dessert Recipe to Melt Your Heart

If chocolate melts your heart, and chile gives you that kick to spice up your life, then this Chocolate and Chile Dessert from Lansdowne Resort and Spa in Leesburg, Virginia, will spice up your love all month long as you celebrate the most romantic time of the year!


Dark Chocolate Chile Mousse:

  • 4 ½ oz milk

  • 1 Tbsp + ¼ tsp red pepper flakes

  • ¼ tsp cinnamon

  • 2 oz sugar

  • 3 oz yolks

  • 7 ½ grams gelatin sheets

  • 7 ½ oz 58% (dark) chocolate

  • ½ qt. heavy cream


Steep red pepper flakes and cinnamon in milk, bringing to a boil. Mix sugar and yolks in a bowl. While waiting for milk to boil, bloom gelatin in cold water. Strain milk and slowly temper into sugar/yolk mix. Put back on low heat and cook to nappanee (until it coats the back of a wooden spoon). Add bloomed gelatin, stirring until dissolved. Pour over chocolate. Let sit for a few seconds, then gently whisk from the center until a ganache texture is produced. If lumpy, place over a double boiler, stirring constantly, until texture is smooth. Whip heavy cream to soft peak. Gently fold into chocolate mix. Place mousse into molds and freeze.


Orange Shortbread:

  • 8 oz butter

  • 4 oz sugar

  • Zest of 1 orange

  • 2 ¼ cup all-purpose flour

  • ½ tsp salt


Mix butter, sugar and zest until fully combined. Add flour and salt. When just combined, hand knead dough on table until smooth. Wrap in plastic and place in fridge until firm enough to roll out. When firm, roll dough to approx. ¼ in. thickness. Cut into desired shape to match mold of mousse as this shortbread will be used as a base. Bake at 350 degrees for approx. 7 minutes, or until golden brown in color.


Chocolate Glaze:

  • 13 oz chocolate chips

  • 12 oz butter

  • 4 oz corn syrup


Combine all ingredients and heat until fully melted. Should be a thin glaze.


Orange Marmalade:

  • 2 ½ oranges

  • Zest of 1 lemon

  • 12 oz water

  • 30 oz sugar

Cut oranges into small cubes, leaving rind on. Place all ingredients in pot and bring to a boil. Turn mixture on low and cook until slightly thickened and oranges are translucent. Take off heat and cool until ready to use.


Candied Orange Peel:

  • 3 oranges, peeled rind

  • 1 ½ oz corn syrup

  • 6 oz sugar

  • 4 ½ oz water


Peel the rind off of oranges. Mix corn syrup, sugar and water in pot and bring to a boil. Add rind and bring back to a boil. Turn down heat and let simmer until rind is soft, approx. 30–45 min. Drain liquid. Optional: toss drained rind in sugar until coated. Let dry at room temperature.
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44050 Woodridge Parkway,

Leesburg, VA 20176

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Located at the Clubhouse at Lansdowne

Hours of operation vary,

please call 703-726-1450

Cuisine: Locally- inspired

Limited to Resort Guests and Golf Members

Dress Code: Proper attire required

Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa

Parking Details:

Complimentary self parking for resort guests

Executive Chef: Coming Soon

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