Bon Appetit Desserts (146 page)

MOUSSE
: Whisk sugar, orange juice, and egg yolks in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until thermometer inserted into center registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.

Beat cream and orange peel in large bowl until stiff peaks form. Gradually fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight.

DO AHEAD
:
Can be made 3 days ahead. Keep frozen.

Cut around pan sides to loosen torte. Remove pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachios. Cut torte into wedges. Serve with Boysenberry Sauce.

Boysenberry Sauce

Use any leftover sauce as a waffle topping, along with some sweetened whipped cream.
Makes about 2 cups

1 vanilla bean, split lengthwise

2 12-ounce packages frozen boysenberries or blackberries

⅔ cup sugar

½ cup water

¼ cup fresh orange juice

½ teaspoon finely grated orange peel

Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add berries, sugar, and ½ cup water. Cook over medium-high heat until berries thaw, sugar dissolves, and mixture boils, stirring often, about 10 minutes. Transfer berry mixture with vanilla bean to processor and puree. Strain puree through sieve set over bowl, pressing on solids; discard solids. Mix orange juice and peel into puree. Cover and chill until cold.

DO AHEAD
:
Can be made 2 days ahead. Keep chilled.

Nutella Ice-Cream Torte

In this crowd-pleasing dessert, purchased ice cream (or frozen yogurt) is layered with Nutella, a creamy chocolate-hazelnut spread. Because of Nutella’s soft texture, even though it freezes firmly on the ice cream, it is still easy to cut through. Nutella is available at the supermarket and specialty foods stores. Look for it in the section where peanut butter is sold.
12 servings

1 13-ounce jar Nutella (chocolate-hazelnut spread), divided

2 pints nut or chocolate chip ice cream or frozen yogurt, slightly softened

2 pints strawberry ice cream or frozen yogurt, slightly softened

2 pints vanilla ice cream or frozen yogurt, slightly softened Coarsely chopped toasted hazelnuts (optional)

Spoon 3 tablespoons Nutella into small pastry bag fitted with small plain tip; or spoon into resealable plastic bag and snip off one corner of bag. Set aside to use for topping.

Wrap outside of 9-inch-diameter springform pan with 2¾-inch-high sides with foil. Spread nut ice cream evenly in prepared pan. Drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly apart (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly apart (do not spread). Freeze again until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Using pastry bag, pipe Nutella decoratively over top. Freeze torte just until Nutella is firm, about 30 minutes. Wrap torte in plastic wrap and freeze at least 6 hours or overnight.

DO AHEAD
:
Can be made 1 week ahead. Keep frozen.

Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Cut around sides of pan to loosen torte; remove pan sides. Press hazelnuts into sides of torte, if desired, and serve.

Lime Ice-Cream Torte Topped with Berry Sorbets

Here’s a playful yet sophisticated treat: purchased ice cream and sorbet with a hint of cardamom. A sugar cookie and hazelnut crust encloses the cardamom-scented lime ice cream. On top is a dazzling array of scoops of sorbet in brilliant pink, red, and purple hues.
12 servings

1 5.25-ounce package sugar cookies

⅓ cup (packed) dark brown sugar

⅛ teaspoon salt

7 tablespoons unsalted butter, melted, hot

1
½ teaspoons vanilla extract

1
¼ cups hazelnuts, toasted, hot

⅔ cup fresh lime juice

⅔ cup sugar

3 tablespoons finely grated lime peel

¼ teaspoon finely crushed cardamom seeds

2 quarts premium vanilla ice cream, slightly softened

3 pints assorted berry sorbets (such as strawberry, raspberry, and blackberry)

⅓ cup water

¼ cup sugar

1 12-ounce package frozen unsweetened blackberries (do not thaw)

4 cups mixed fresh berries (such as blackberries, raspberries, and blueberries; about 20 ounces)

CRUST
: Preheat oven to 375°F. Finely grind cookies, sugar, and salt in processor. Add hot butter and vanilla; blend until moist crumbs form. Add hot nuts; blend just until finely chopped. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2¾-inch-high sides to within ¼ inch of top edge. Freeze crust 15 minutes. Bake until golden, about 15 minutes. Freeze 30 minutes.

FILLING
: Stir lime juice, sugar, and lime peel in large bowl until sugar dissolves and syrup forms. Pour ⅓ cup lime syrup into small bowl; mix in cardamom. Cover; chill until ready to serve. Mix ice cream into remaining lime syrup in large bowl. Spoon all but 2½ cups ice cream into crust; smooth top. Freeze torte and remaining ice cream separately until firm, about 2 hours.

Top torte with large scoops of ice cream, spacing apart and dipping ice cream scoop into hot water between scoops for easy release. Top with large scoops of sorbets, spacing apart. Using measuring spoons of various sizes dipped into hot water, scoop remaining sorbets; place among larger scoops on torte. Freeze 3 hours.

SAUCE AND BERRIES
: Stir ⅓ cup water and sugar in medium saucepan over medium heat until sugar dissolves. Add frozen berries. Increase heat; boil until berries are soft and liquid is slightly reduced, about 8 minutes. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids. Discard solids in sieve. Cover; chill sauce until cold.

DO AHEAD
:
Can be made 1 day ahead. Cover torte; keep frozen. Keep lime syrup and berry sauce chilled.

Cut around pan sides to loosen crust. Remove pan sides. Tuck some fresh berries into spaces between ice cream and sorbet scoops. Mix remaining berries into berry sauce. Cut torte into wedges. Drizzle reserved lime syrup over wedges. Spoon berry mixture alongside.

Mocha Crunch Ice-Cream Cake

This showstopping treat features layers of purchased chocolate and coffee ice cream and a homemade chocolate-coffee sauce. It can be made up to three days ahead, so it’s a great dessert for a party.
10 to 12 servings

1½ cups water

½ cup sugar

2½ tablespoons instant espresso powder

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

6 tablespoons (¾ stick) unsalted butter

Nonstick vegetable oil spray

2 cups shortbread cookie crumbs (about 10 ounces)

¼ cup (½ stick) unsalted butter, melted

¼ teaspoon coconut extract

2 pints chocolate ice cream

1 cup shortbread cookie crumbs (about 5 ounces)

2 pints coffee ice cream

¾ cup chopped Almond Roca or Heath bars (about 5 ounces; or 14 Almond Roca or 12 miniature Heath bars)

SAUCE
: Cook 1½ cups water, sugar, and espresso powder in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely.

DO AHEAD
:
Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.

CRUST
: Spray 9-inch-diameter springform pan with nonstick spray. Blend cookie crumbs, melted butter, and coconut extract in processor until moist crumbs form. Press firmly into bottom of prepared pan. Freeze until firm.

PIE
: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread on crust in pan and smooth top. Freeze until firm.

Spoon ½ cup chocolate-coffee sauce over ice cream and sprinkle with cookie crumbs. Freeze until firm.

Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spread ½ cup sauce over coffee ice cream. Sprinkle with chopped Almond Roca and freeze until firm.

DO AHEAD
:
Can be made 3 days ahead. Cover tightly; keep frozen.

Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Run sharp knife around pan sides to loosen cake. Release pan sides from cake. Cut cake into wedges. Serve, passing warm mocha sauce separately.