Hazelnut, Nutella and Caramel Ice Cream Sandwiches
Grace Parisi translates food deity Alain Ducasse's recipes for mortals. Two-day dessert: for his labor-intensive Candy Bars, Ducasse makes hazelnut glaze and caramel pastry cream. Home cooks can use store-bought ice cream and Nutella in this 6-hour simplified version. Recipe published in Food & Wine: October, 2011.
Roast Nuts: 12 Minutes
Sit: 1 Hour
Freeze: 4 Hours
- 1 cup(s) hazelnuts (4 ounces)
- 1 cup(s) confectioners' sugar
- 2 tablespoon(s) all-purpose flour
- 4 large egg whites
- Pinch of salt
- 1/4 cup(s) granulated sugar
- 4 ounce(s) white chocolate, chopped
- 1 cup(s) Nutella
- 6 sugar ice cream cones, crushed
- 1 pint(s) caramel ice cream, softened
- 1. Preheat the oven to 375° and line a baking sheet with parchment. Spread the nuts in a pie plate and roast for 12 minutes, until the skins split. Transfer the nuts to a clean kitchen towel and let cool. Rub them together to remove the skins and transfer to a food processor. Add the confectioners’ sugar and flour; process until the nuts are finely ground.
- 2. In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff. Using a rubber spatula, fold in the ground nuts. Spread the batter on the parchment in a 9-by-12-inch rectangle. Bake for 20 minutes, until golden. Prop the oven door open and let the dacquoise sit for 1 hour.
- 3. Meanwhile, in a microwave-safe bowl, melt the white chocolate in the microwave at high power in 1-minute intervals. Stir in the Nutella and crushed ice cream cones.
- 4. Invert the dacquoise onto a surface and peel off the paper. Spread evenly with the Nutella filling. Cut the dacquoise in half to make two 9-by-6-inch rectangles. Freeze until the filling is set. Spread the ice cream over one half. Close the sandwich and freeze until firm, at least 4 hours. Slice and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note