Title: WHITE CHOCOLATE LASAGNA WITH PEANUT ICE CREAM
Categories: Chocolate, Desserts, Ice cream
Yield: 4 servings
3 1/2 c Half & half
8 Egg yolks
1 3/4 c Sugar
2 ts Vanilla
1/2 c Smooth peanut butter
1/2 c Heavy cream
1 c Unsalted dry-roasted
-peanuts, coarsely chopped
-(about 5 oz)
3 oz Bars white chocolate, broken
-in half widthwise
16 oz Bittersweet chocolate
8 oz Unsalted butter
1 c Evaporated milk
Servings: 4
Mint sprigs for garnish
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 you'll 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. ^^^^^^^^^
