White Chocolate Pretzel Knickerbocker Glory Recipe
Oh how I love desserts. What I love even more is knowing how to make one out of anything. Lucky for you and me, Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond, teaches us how to take basic pieces of recipes to make an array of sundaes. Can you say heaven in a glass?
My favorite so far is the White Chocolate Pretzel Knickerbocker Glory. Each piece of this can be used to make other delicious desserts all year long.
How about we make this tonight? Please?
White Chocolate Pretzel Knickerbocker Glory Recipe —
|2 Crunchy Sourdough Pretzels, crushed|
|White Chocolate Cream|
1 cup white chocolate chips
In a double boiler, add the chocolate chips and cream cheese, stirring until both ingredients are melted.
The mixture will be very thick, so add the cream cheese while stirring to get a thinner consistency. Remove the chocolate cream from the double boiler and cool.
1 (12-ounce) package frozen raspberries, thawed
¼ cup sugar
1 teaspoon lemon juice
Place all of the ingredients in a large sauté pan over medium-high heat. Stir until the sugar is dissolved.
Reduce the heat to medium. Let the berries simmer until the fruit is broken down, about 5 minutes. Stir in the lemon juice.
Taste and adjust the sugar if necessary.
Remove the syrup from the heat and let it cool.
|White Chocolate Ice Cream|
4 egg yolks
¼ cup sugar
1 ¼ cups whole milk
1 ¼ cups heavy cream
1 teaspoon vanilla extract
1 (12-ounce) package white chocolate chips
Place the yolks and sugar in a medium heatproof bowl. Whisk the sugar mixture together about 1 to 2 minutes, until it is thick and pale yellow in color.
Place the milk, cream, and vanilla in a heavy duty medium pot. Bring the cream mixture to a gentle simmer over high heat, until bubbles form around the edge of the pot. Remove the mixture from the heat.
Slowly dribble the hot milk mixture into the egg mixture, whisking well to prevent curdling.
Place the white chocolate in a large bowl. Set aside.
Place the milk mixture on a double boiler, stirring constantly until it coats the back of a spoon. Then pour the mixture over the chocolate.
Place the chocolate mixture on a double boiler, stirring constantly until it coats the back of a spoon or a candy thermometer reaches between 170F and 180F.
(Note: Do not let the mixture boil. If the mixture begins to curdle, remove it from the heat, and let cool. Place it in a blender and whip until smooth.)
Cool the mixture and refrigerate a minimum of 4 hours to let the flavors meld.
Process in your ice cream maker following the manufacturer’s directions.
1 cup sugar
1 stick (. cup) butter, softened
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/2 cup whole milk
Preheat the oven to 350F. Butter and flour a 9-inch by 9-inch cake pan.
Place the sugar and butter in a large bowl and cream using a handheld mixer until the mixture is smooth.
Add the eggs and extract; mix well.
Slowly add the flour and baking powder; then add in the milk. Mix until smooth.
Pour the batter into the prepared pan. Bake until a toothpick or knife inserted in the center of the cake comes out clean, about 30 to 40 minutes.
From Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond. ©The Culinary Exchange, LLC 2013
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