Peanut Butter & S'mores Cookie Dough Sundae

Peanut Butter & S'mores Cookie Dough Sundae - Recipe Finder

Peanut Butter & S'mores Cookie Dough Sundae

peanut-butter-amp-smores-cookie-dough-sundae

Info

Course:
Dessert
Prep Time:
30 Minutes
Total Time:
Under 1 Hour
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 4, Quickfire Challenge

Ingredients

Peanut Ganache:

500 g Heavy Cream
120g Peanut Butter
4 g Sea Salt
400g 70% Guanaja Valrhona Chocolate
180g 40% Jivara Milk Chocolate
60g Trimoline
Rice Krispy bits, for crunch

Peanut-Marshmallow Sauce:

100g Egg Whites
200g Sugar
60g Peanut Butter
2g Sea Salt
20g Milk

Directions

Peanut Ganache:

1. Bring the cream, trimoline, salt and peanut butter to a boil, whisking to dissolve the peanut butter.

2. Pour this over the two chocolates in 3 steps to make a proper emulsion with a spatula, and finish off with an emersion blender, to get a silky ganache.

3. Pour into flexi molds, freeze, unmold, and cut out a round where the ice cream will be scooped into

4. Lastly press the bottom side of the ganache plaque into rice crispy bits, to give it a crunchy texture.

Peanut-Marshmallow Sauce:

1. Make an Italian meringue by cooking the sugar to 121C, and whipping the syrup into the whipped egg whites, in a kitchen aid mixer.

2. When the meringue almost finished and still tepid warm, put in the peanut butter as well as the sea salt, to mix into the fluff.

3. Right before serving fold in the milk, to loosen it to a thick sauce consistency.

Assembly:

1. Make a swoosh of the sauce at the base of the plate, and torch to brulee like a marshmallow.

2. Place the ganache plaque on top of the sauce, and scoop the ice cream in the cut out hole.