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Daniel Boulud's Elegant Ice Cream Dessert: a diva-inspired sweet that is the perfect finale

There has long been a connection between opera and cuisine. Famous singers Nellie Melba and Luisa Tetrazzini both had classic dishes created in their honor, and Daniel Boulud have been lucky enough to invent a dessert for his favorite soprano, Renée Fleming.

In December of 1999, when she was preparing for her signature role of the Marschallin in Der Rosenkavalier at the Metropolitan Opera in New York City, Renée was the guest of honor at a gala New Year's Eve benefit at his restaurant Daniel, where she delighted everyone with an impromptu concert. Daniel Boulud wanted to celebrate the diva with a special dessert, so he made a cake that combined chocolate, orange, Champagne Chantilly, and amaretto biscuits. It was a mix of textures and tastes as delicate and extravagant as the Marschallin's aria. And to decorate the top of the cake, they made a special silkscreen of part of the score.

What was originally a five-page recipe has evolved over the years into a simple, sweet, and luscious dessert that is perfect for a glamorous late-summer dinner. This version is a coupe glacée, the French term for a dish of ice cream with fruit, but it is a more elegant concoction including whipped cream and a warm chocolate sauce. Fresh raspberries replace the orange of the original gâteau since chocolate and raspberries are a perennially popular combination (in the fall or winter stewed fruits are fine too). And pistachios add a bit of surprise. When Renée is in New York City she often enjoys this coupe glacée at Bar Boulud, right across from Lincoln Center, following a performance.

Like most desserts, this one is lovely served with Champagne, but Daniel Boulud prefers to open a bottle of Brachetto d'Acqui, a slightly effervescent low-alcohol wine that makes a wonderful pairing with chocolate. And because the wine is produced in northern Italy, not far from Milan and La Scala, it furthers the opera association. Then all you need to do is put on a CD of Renée singing, and you have a perfect concerto dolce.

Daniel Boulud's elegant ice cream dessert

Coupe Glacée Diva Renée

For the pistachio Chantilly:

¾ cup heavy cream

¼ cup crème fraîche

2 tsp. Sugar

¼ cup finely ground Sicilian pistachios

In a medium bowl, whisk together heavy cream, crème fraîche, and sugar until soft peaks form. Add the ground pistachios and continue whisking until peaks are stiff. Refrigerate until needed.

For the warm chocolate sauce:

3 ½ ounces dark chocolate (70 percent cacao)

1/3 cup milk

3 T condensed milk

¼ cup water

Chop the chocolate into small pieces. Mix milk, condensed milk, and water in a small pot and bring to a simmer. Remove from heat and whisk in chocolate until melted and smooth. Keep warm or refrigerate and reheat in the microwave when assembling dessert.

To assemble the coupe glacée:

1/3 cup raspberry jam

2 pints raspberries

1 pint chocolate ice cream

¼ cup whole Sicilian pistachios

Using a form, mash together the raspberry jam and 8 fresh raspberries in a small bowl until well combined. Spoon mixture evenly into four chilled sundae glasses. Next add the layer of pistachio Chantilly and arrange the remaining raspberries on top. Then add one scoop of ice cream and sprinkle with whole pistachios. Pour about 3 tablespoons of warm chocolate sauce into each glass. Serve immediately. Yields 4 servings.

Source: Elle Décor

Posted by Amanda, in General.

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