TRIPLE-CHOCOLATE BROWNIE STACKS
KAREN HERMANN
½ cup unsalted butter ½ cup unsweetened cocoa powder 2 large eggs 1 teaspoon vanilla extract 1 cup sugar 1 cup all-purpose flour 1 cup chopped pecans Pinch kosher salt Chocolate ice cream White chocolate, melted Chopped pecans for garnish
Heat oven to 325 F. In a saucepan over medium heat, melt butter with cocoa, and stir until smooth. Remove from heat, and allow to cool slightly; transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla. In a separate bowl, combine sugar, flour, 1 cup chopped pecans and salt. Add to butter-and-cocoa mixture; stir until just combined. Pour into a greased 8-inch-by8-inch square pan. Bake 30–35 minutes. Do not overbake; brownies should be gooey. Let cool; cut into desired shape and size with round or square biscuit cutter. Remove ice cream from freezer, and let sit 10–15 minutes to soften slightly. Tear off sides of ice cream container, and turn out ice cream onto clean cutting board. Cut into 1-inch slices. Cut out ice cream shapes with same cutter used to cut brownies. Place slices on parchment-lined baking sheet, and return to freezer until they harden (about 30 minutes). To serve, place brownie on plate, stack ice cream slice on top, drizzle with melted white chocolate, and sprinkle with chopped pecans.
SORBET BOMBE WITH RASPBERRY SAUCE SERVES 6
Place a 7-inch mold (e.g., round-bottom bowl, gelatin mold) in freezer. Remove pomegranate sorbet from freezer; allow to soften 15–20 minutes. Smooth sorbet into bottom of mold; return mold to freezer. Remove mango sorbet from freezer; allow to soften 15–20 minutes. Retrieve mold from freezer, and smooth mango on top of the pomegranate. Return mold to freezer again. Remove raspberry sorbet from freezer; allow to soften 15–20 minutes. Retrieve mold from freezer; smooth raspberry on top of mango. Return mold to freezer to harden completely. In a small saucepan over medium heat, heat sugar and 2 tablespoons water until sugar dissolves to create a simple syrup. In a blender, puree 6 ounces of raspberries with the simple syrup. Puree until smooth; then, using the back of a wooden spoon, strain through a fine sieve to remove seeds. Stir in lemon juice. Set aside until ready to serve bombe. Remove frozen bombe from freezer; dip mold up to the rim in warm water to help release the bombe. Unmold onto a flat serving plate. Keep frozen until ready to serve. To serve, slice bombe in wedges, garnish with raspberries and drizzle with sauce.
GWÉNAËL LE VOT
1 pint pomegranate sorbet 1 pint mango sorbet 1 pint raspberry sorbet ZN cup sugar 2 tablespoons water 12 ounces fresh raspberries, divided 1 teaspoon fresh lemon juice
KAREN HERMANN
MAKES 8
WAFFLE ICE CREAM CUPS MAKES 8–10
Cooking spray 4 tablespoons unsalted butter ¾ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon cinnamon 2 large eggs ½ cup sugar ½ teaspoon vanilla extract ¼ cup milk, more if needed White chocolate, melted Colored sprinkles Cherry vanilla ice cream
Preheat waffle iron according to the manufacturer’s instructions; adjust settings for desired level of brownness. Turn a 12-cup muffin tin upside-down; spray bottom with cooking spray, and set aside. In a small bowl, melt butter in microwave. Set aside. In another small bowl, whisk together flour, salt and cinnamon. In a medium bowl, whisk together eggs and sugar until combined. Add flour mixture, and stir. Add melted butter, vanilla and milk, and stir just until combined. Do not overmix. If more milk is needed, add 1 tablespoon at a time until you get the consistency of a pancake batter. Spoon ¼ cup batter onto waffle iron. Spread batter extra thin, so you can shape into cups. Using a small spatula, spread batter evenly over surface. Close lid, and cook at least 1 minute before lifting lid to check for doneness. Continue cooking until you reach desired color, 1 ½ to 2 minutes total time. (It may take a few tries to get this right.) Quickly remove waffle from waffle iron, and shape it over the bottom of one muffin cup. Repeat until all cups are made. Alternate method: Use two flat-bottom glasses, one slightly larger than the other. Shape waffle over bottom of smaller glass, cover with a paper towel and place larger glass over it. Allow cups to cool completely before removing, so they maintain their shape. Brush or dip the rim of each cup with melted white chocolate, and dip in sprinkles. Fill cooled cups with cherry vanilla ice cream, and serve. Cups will stay fresh 1 week in zippered plastic bag or covered plastic container.
SCLIVING.COOP | JULY 2017 | SOUTH CAROLINA LIVING
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