Bon Appetit Desserts (139 page)

Boysenberry-Grand Marnier Ice-Cream Bonbons

These attractive ice-cream treats are decorated five different ways. You’ll have some leftover ice cream—pack it into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (or up to a week ahead). Once you’ve mastered the technique here, create all kinds of delicious bonbons of your own using other flavors of homemade or purchased ice cream.
Makes 30

⅔ cup sugar

12 ounces frozen boysenberries or raspberries (about 2½ cups), thawed

1⅓ cups heavy whipping cream

3 large egg yolks

2 oranges

2 cups heavy whipping cream, divided

1 cup half and half

¾ cup sugar

6 large egg yolks

1½ teaspoons finely grated orange peel

2 tablespoons Grand Marnier or other orange liqueur

1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¼ cup plus 1 tablespoon non-hydrogenated solid vegetable shortening

6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

Milk chocolate shavings

5 walnut halves

Natural unsweetened cocoa powder

BOYSENBERRY ICE CREAM
: Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain custard into berry puree. Chill until cold, about 2 hours.

Place 13×9×2-inch baking dish in freezer. Transfer berry custard to ice-cream maker and process according to manufacturer’s instructions. Spread ice cream in bottom of chilled dish. Freeze.

GRAND MARNIER ICE CREAM
: Using vegetable peeler, remove peel (orange part only) from oranges in long wide strips. Place in heavy medium saucepan. Add 1 cup cream, half and half, and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.

Using slotted spoon, remove peel from cream and discard. Bring cream mixture to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into large bowl. Mix in grated orange peel, then remaining 1 cup cream. Chill until cold, about 2 hours. Mix in Grand Marnier.

Transfer custard to ice-cream maker and process according to manufacturer’s instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.

Line 4 small baking sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1½-inch-diameter ice-cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice-cream ball onto frozen sheet. Repeat, forming 15 ice-cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice-cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice-cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice-cream balls from foil; refreeze.

DIPPING
: Melt bittersweet chocolate with ¼ cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice-cream balls and 1 foil-lined frozen sheet from freezer. Fill ¼-cup measuring cup with melted chocolate. Working quickly, hold 1 ice-cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off into saucepan. Place bonbon on foil-lined sheet. Repeat with remaining ice-cream balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice-cream balls and frozen baking sheet. Freeze 30 minutes.

Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly. Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering 1 side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over tops of remaining bonbons on sheet 1 at a time, covering holes left from toothpicks. Sprinkle chocolate shavings over each. Return bonbons to freezer.

Remove second sheet of bonbons from freezer. Dip half of one walnut half into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa. Brush off excess and place on same sheet. Freeze at least 4 hours or overnight.

DO AHEAD
:
Can be made 1 week ahead. Keep bonbons frozen in single layer in airtight container.

Pistachio Ice Cream in Phyllo Nests with Rose Water-Splashed Strawberries

Here’s a good choice for a springtime brunch or party. The recipe is easily doubled (or even tripled). If you can’t find 17×12-inch sheets of phyllo, use about 6 smaller sheets. Butter and sugar one sheet; fold lengthwise in half, then lengthwise in half again. Cut crosswise into 4-inch-long strips. Repeat buttering and folding with enough phyllo to make a total of sixteen 4-inch-long strips, then proceed with recipe.
8 servings

4 17×12-inch sheets fresh or thawed frozen phyllo pastry

½ cup (1 stick) unsalted butter, melted

5 tablespoons sugar (or more), divided

2 half-pint containers strawberries, hulled, sliced

1 teaspoon (or more) rose water

1 pint pistachio ice cream

½ cup chopped unsalted natural pistachios, toasted

Organic rose petals (optional)

Preheat oven to 400°F. Butter 8 standard (⅓-cup) muffin cups. Place 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with plastic wrap and damp kitchen towel to prevent drying). Brush phyllo sheet with melted butter and sprinkle with 1 teaspoon sugar. Fold phyllo sheet in half lengthwise. Brush with more butter and sprinkle with ½ teaspoon sugar. Fold phyllo sheet in half lengthwise again, creating strip. Cut strip into 4 equal pieces. Press 1 piece of phyllo into buttered muffin pan (ends will come up higher than sides). Brush with butter. Place another piece of phyllo crosswise atop phyllo in muffin pan [1]. Brush with butter. Repeat, forming another cup. Repeat entire process with remaining phyllo sheets, forming 8 cups total. Bake until golden brown, about 12 minutes. Cool completely in pan on rack.

Toss strawberries, 1 teaspoon rose water, and remaining 3 tablespoons sugar in large bowl to coat. Let stand until juices form, tossing occasionally, about 15 minutes. Add more rose water and sugar to taste, if desired.

Place 1 phyllo nest in center of each of 8 dessert plates. Place scoop of ice cream in each nest. Spoon strawberries and juices around nests. Sprinkle with pistachios, garnish with rose petals, if desired, and serve immediately.

Frozen Milky Way Mousse with Chocolate Sauce

Some people swear by frozen Milky Way bars. This grown-up dessert takes the popular candy bar and incorporates it into a light and airy mousse that’s simply frozen in a loaf pan. An intense chocolate sauce is the perfect finishing touch.
12 servings

1 cup heavy whipping cream

½ cup sugar

⅓ cup natural unsweetened cocoa powder

3 tablespoons unsalted butter

1 teaspoon vanilla extract

½ teaspoon instant coffee powder

1½ cups ½-inch pieces Milky Way bars (about 8¼ ounces)

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 ounces unsweetened chocolate, chopped

¼ cup (½ stick) unsalted butter

½ cup sugar

3 tablespoons water

3 large egg whites, room temperature