Chocolate sorbet in white chocolate cups and halibut ceviche are two of Hubert Keller's top recipes. Hubert Keller recommends cooling the sorbet mixture before freezing it for the sorbet recipe, and using a sharp knife to cut the halibut for the ceviche recipe.
To make chocolate sorbet in white chocolate cups, combine 1 tablespoon of corn syrup with 3 cups of water, 1 1/4 cups of sugar, 2 toasted cinnamon sticks and 1 tablespoon of rum in a saucepan. Bring the mixture to a boil, and stir it until the sugar dissolves. Simmer the syrup for two to three minutes, and stir in 1 pound of bittersweet chocolate chips. Use the mixture to make a sorbet in an ice cream maker following the manufacturer's instructions.
Inflate 4 balloons to the size of a grapefruit, and dip them into 2 cups of melted white chocolate. Refrigerate the balloons for 10 minutes, and pop them. Peel the balloons away from the chocolate, and drizzle 1 cup of melted bittersweet chocolate over the white chocolate cups. Scoop the sorbet into the bowls, and garnish it with whipped cream, berries, mint and almonds.
To make halibut ceviche, place 1 pound of cubed halibut fillet, 3 tablespoons of peeled and diced cucumber, 3 tablespoons of red onion, 1/2 thinly sliced chili pepper and 2 tablespoons of chopped cilantro, as well as 2 tablespoons of diced tomatoes, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of rice vinegar and 3 tablespoons of soy sauce in a bowl. Mix in 1 cup of lime juice, 1 teaspoon of black sesame seeds and 1 tablespoon of honey. Refrigerate the ceviche for 20 to 30 minutes, and serve it with butter lettuce leaves, green onions and lemon and lime wedges.