Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

(Continued)

NORTH ANDOVER, Mass. —

Assembly:

Place crust on top of second, uncut chocolate cake.

Remove zuccotto cake from bowl and place on top of crust.

Use the remaining chocolate ganache for decorating and covering cake as desired.

Roll out 4 ounces of marzipan between 2 pieces of plastic wrap, 1/8-inch thin. Dust with confectioner’s sugar. Cut into desired shapes. Place on top of cake.

Apply gold leaf to chocolate ganache when firm.

May use remaining Caramel DeLites cookies for garnish.

— Little Brownie Bakers



Strawberry Baked Alaska

Crust:

1 box Trefoils

2/3 cup melted unsalted butter

Position rack in center of oven and preheat to 350 degrees.

Wrap foil around outside of 10-inch spring form pan.

Combine cookies and melted butter in food processor.

Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom of spring form pan.

Bake crust 10 minutes. Transfer to rack and cool while preparing filling.

Filling:

2 pints strawberry sorbet

1 quart strawberry ice cream

Line 4-quart, 10-inch diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet.

Directions:

Slide crust on top of ice cream, pressing slightly to compact. Cover with plastic wrap overhang. Freeze at least four hours or overnight.

Final assembly:

Unfold plastic wrap and invert onto serving tray; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze for at least 30 minutes.

Before serving, brown meringue with a blowtorch or in a 500 degree oven.

For mini-strawberry baked Alaska, use a whole Trefoil for each crust and shape filling with a small ice cream scoop.

— Recipe from Little Brownie Bakers



Tri-Layer Peanut Butter Mint Bombe

Ingredients:

2 boxes Tagalongs

2 boxes Thin Mints

2 boxes Trefoils

63/4 cups milk

3/4 cup milk chocolate

3/4 cup dark semisweet chocolate

3 teaspoons vanilla extract

10 tablespoons cornstarch

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