White Chocolate Lasagna With Peanut Ice Cream & Hot Fudge Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Half & half,
8: Egg yolks,
1 3/4 cup: Sugar,
2 tsp: Vanilla,
1/2 cup: Smooth peanut butter,
1/2 cup: Heavy cream,
1 cup: Unsalted dry-roasted peanuts,
Coarsely chopped, about 5 oz
3 ounce: Bars white chocolate, broken
In half widthwise,
16 ounce: Bittersweet chocolate,
8 ounce: Unsalted butter,
1 cup: Evaporated milk,
Mint sprigs for garnish,
Directions:
In medium saucepan, scald the half & half over medium heat, set aside. In
medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt,
and 1 tsp of the vanilla. Gradually whisk in the half & half and transfer
to the saucepan. Cook this mixture over moderate heat, stirring
constantly, until just thick enough to coat the back of a spoon (165 on a
candy thermometer). This will take 10-15 minutes. DO NOT bring to a boil
or youll have a curdled mess on your hands. Remove from heat and whisk
in the peanut butter, then add the cream. Strain this custard into a bowl
and refrigerate, stirring occasionally, until well chilled. In the
meantime, line a 10-by-15 inch jelly roll pan with wax paper. Transfer
custard to a Donvier or other ice cream freezer and freeze until thickened
but still pourable. Add peanuts. Pour mixture into the jelly roll pan,
spread evenly, cover, and freeze overnight.
Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of
water. Bring to a boil to dissolve the sugar, then remove from heat and
set aside til later.
Preheat oven on lowest setting for 5 minutes, then turn it off. Place the
6 pieces of white chocolate on a large baking sheet lined with wax paper.
Place in the warm oven until soft enough to yield when pressed by a
finger, about 6 minutes. Using a metal spatula, transfer a piece of
softened chocolate to an individual piece of wax paper (at least 12 inches
long) and cover with a second sheet of paper. Using a large heavy rolling
pin, gently roll the chocolate between the paper to form a thin sheet of
chocolate, about 11 by 4 inches. Set each sheet of chocolate aside while
you repeat this with the rest of the chocolate. Line 3 baking sheets with
wax paper. When the white chocolate is cooled and firm, remove the top
piece of paper from each chocolate sheet. Using a pizza wheel or long
sharp knife, trim the edges of each sheet to make a neat 3-by-10-inch
rectangle, then cut each rectangle crosswise to form two 3-by-5-inch
pieces. Transfer 4 rectangles to each of the prepared baking sheets.
Keep cool.
In a double boiler, melt the bittersweet chocolate with the butter,
stirring until smooth. Transfer to a bowl. Whisk in 1 cup of the
reserved sugar syrup. Stir in the evaporated milk and 1 tsp. vanilla. Set
aside, covered. Note: this sauce can be made up to 1 week in advance and
kept, covered, in the fridge.
With a pizza cutter or thin sharp knife, cut the ice cream into ten
3-by-5-inch rectangles. There will be a little left over; do what you
will with it. ;-) With a spatula, place a piece of the ice cream on each
of the 4 pieces of white chocolate. Top each with another piece of
chocolate, then another layer of ice cream, then another piece of
chocolate. Freeze for 3 to 4 hours.
To serve, remove the assembled lasagnas from the freezer and allow to
soften slightly at room temperature for a few minutes. Gently reheat the
fudge sauce in the top of a double boiler or in the microwave. Place each
of the portions to serving plates, spoon fudge sauce over, garnish with
mint, and serve immediately.
From Food & Drink Magazine, March 1990 (special CHOCOLATE issue), recipe
originally from The Rattlesnake Club, Detroit. ^^^^^^^^^
Source from luhu.jp
medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt,
and 1 tsp of the vanilla. Gradually whisk in the half & half and transfer
to the saucepan. Cook this mixture over moderate heat, stirring
constantly, until just thick enough to coat the back of a spoon (165 on a
candy thermometer). This will take 10-15 minutes. DO NOT bring to a boil
or youll have a curdled mess on your hands. Remove from heat and whisk
in the peanut butter, then add the cream. Strain this custard into a bowl
and refrigerate, stirring occasionally, until well chilled. In the
meantime, line a 10-by-15 inch jelly roll pan with wax paper. Transfer
custard to a Donvier or other ice cream freezer and freeze until thickened
but still pourable. Add peanuts. Pour mixture into the jelly roll pan,
spread evenly, cover, and freeze overnight.
Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of
water. Bring to a boil to dissolve the sugar, then remove from heat and
set aside til later.
Preheat oven on lowest setting for 5 minutes, then turn it off. Place the
6 pieces of white chocolate on a large baking sheet lined with wax paper.
Place in the warm oven until soft enough to yield when pressed by a
finger, about 6 minutes. Using a metal spatula, transfer a piece of
softened chocolate to an individual piece of wax paper (at least 12 inches
long) and cover with a second sheet of paper. Using a large heavy rolling
pin, gently roll the chocolate between the paper to form a thin sheet of
chocolate, about 11 by 4 inches. Set each sheet of chocolate aside while
you repeat this with the rest of the chocolate. Line 3 baking sheets with
wax paper. When the white chocolate is cooled and firm, remove the top
piece of paper from each chocolate sheet. Using a pizza wheel or long
sharp knife, trim the edges of each sheet to make a neat 3-by-10-inch
rectangle, then cut each rectangle crosswise to form two 3-by-5-inch
pieces. Transfer 4 rectangles to each of the prepared baking sheets.
Keep cool.
In a double boiler, melt the bittersweet chocolate with the butter,
stirring until smooth. Transfer to a bowl. Whisk in 1 cup of the
reserved sugar syrup. Stir in the evaporated milk and 1 tsp. vanilla. Set
aside, covered. Note: this sauce can be made up to 1 week in advance and
kept, covered, in the fridge.
With a pizza cutter or thin sharp knife, cut the ice cream into ten
3-by-5-inch rectangles. There will be a little left over; do what you
will with it. ;-) With a spatula, place a piece of the ice cream on each
of the 4 pieces of white chocolate. Top each with another piece of
chocolate, then another layer of ice cream, then another piece of
chocolate. Freeze for 3 to 4 hours.
To serve, remove the assembled lasagnas from the freezer and allow to
soften slightly at room temperature for a few minutes. Gently reheat the
fudge sauce in the top of a double boiler or in the microwave. Place each
of the portions to serving plates, spoon fudge sauce over, garnish with
mint, and serve immediately.
From Food & Drink Magazine, March 1990 (special CHOCOLATE issue), recipe
originally from The Rattlesnake Club, Detroit. ^^^^^^^^^
Source from luhu.jp