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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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. ^^^^^^^^^
| Ingredients:
3 1/2 Cup(s) Half & half
8 Egg yolks
1 3/4 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
2 Teaspoon(s) Vanilla
1/2 Cup(s) Smooth peanut butter
1/2 Cup(s) Unsweet chocolate
1 Cup(s) Unsalted dry-roasted peanuts, coarsely chopped (about 5 oz)
3 Ounce(s) Bars white chocolate, broken in half widthwise
16 Ounce(s) Bittersweet chocolate
8 Ounce(s) Unsalted butter
1 Cup(s) Fresh apricots; diced about 3/4 lb |
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