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By Chef Joe, Arvine NYC
The "Golden Sun" Sicilian Dessert
This dessert has three "layers of luxury." You can make the chutney and the cream ahead of time, leaving you nothing to do but bake the cake and take the credit.
The Chef Joe Presentation
To plate like they do at Arvine:
1. Place a warm slice of the Semolina Cake slightly off-center on your Villeroy & Boch plate.
2. Add a generous "quenelle" (or a big dollop) of the Brown Butter Mascarpone.
3. Spoon the Raisin Chutney over the top, letting the syrup drizzle down the sides of the cake.
4. Finish with a tiny grating of fresh nutmeg.
The Result: A dessert that looks like a million bucks and tastes like a summer afternoon in Taormina.