“Warm lighting and discrete
table arrangements provide intimacy for diners at the Gotham Bar & Grill,
while large windows and high ceilings hung with massive, billowy
‘parachutes’ offer the spectacle expected of any New York culinary landmark.
This is the setting for Alfred Portale’s distinctive, classic but playful
New American Cuisine. Here, Pastry Chef Joseph Murphy presents a classic
cope served in a parfait glass: peanut butter ice cream, chocolate sorbet,
chocolate sauce and sweetened whipped cream are layered, with a generous
helping of roasted peanuts
for crunch. A smooth and memorable showcase for
the American classic duo of peanut butter and chocolate.”
Yield: 8
servings
Preparation: 1 hour 15 minutes plus cooling, chilling and freezing times
Special Equipment: eight 10-ounce parfait glasses
Peanut
butter ice cream:
2 cups heavy cream
1 cup milk
2/3 cup granulated sugar, divided
1/2 cup creamy peanut butter
8 large egg yolks
Chocolate
sorbet:
8 ounces high quality bittersweet chocolate, such as Valrhona,
finely chopped
2/3 cup granulated sugar
2 cups water
Sweetened
whipped cream:
1 1/2 cups heavy cream, chilled
1 1/2 tablespoons granulated sugar
3/4 teaspoon vanilla extract
Chocolate
sauce:
8 ounces high quality extra-bittersweet chocolate, such as Valrhona,
finely chopped
4 tablespoons (1/2 stick) unsalted butter, such as Land O’Lakes
1 1/2 cups heavy cream
Assembly:
3/4 cup unsalted roasted peanuts, very finely chopped
2/3 cup creamy peanut butter, lightly whipped
8 sprigs of mint
Make the
peanut butter ice cream:
1. In a large
heavy-bottomed saucepan, combine the cream, milk, 1/3 cup of the sugar and
the peanut butter. Cook over medium-low heat, stirring constantly, until the
sugar is dissolved and the mixture is uniform. Raise the heat and bring the
mixture to a simmer. Remove the pan from the heat. Cover and let steep for
30 minutes.
2. In a
medium bowl, beat the egg yolks with the remaining [1/3 cup] sugar until
blended. Gradually whisk about half of the hot cream mixture into the beaten
yolks. Return the mixture to the saucepan.
3. Continue
cooking over medium-low heat, stirring constantly with a flat-edged wooden
spoon for 3 to 5 minutes or until the custard has thickened slightly. Do not
let the custard come to a boil. It is done when you can run your finger down
the back of the custard-coated spoon and a path remains in the custard.
Remove the pan from the heat and immediately strain the custard into a large
metal bowl. Set the bowl over a larger bowl contained ice and ice water for
5 to 10 minutes, stirring frequently, until the custard is cool. Remove the
bowl of custard from the bowl holding the ice water.
4. Cover the
surface of the custard with plastic wrap to prevent a skin from forming and
refrigerate until thickened and cold, at least 6 hours or overnight.
5. Pour the
chilled custard into the container of an ice cream maker and freeze
according to the manufacturer’s directions. Scrape the churned peanut butter
ice cream into a freezer container. Cover and freeze until firm.
Make the
chocolate sorbet:
6. Place the
chopped chocolate and sugar in a medium heatproof bowl.
7. Bring the
water to a boil in a saucepan. Remove the pan from the heat and pour the hot
water over the chopped chocolate and sugar. Let stand for 3 minutes to melt
the chocolate and dissolve the sugar. Whisk gently until smooth.
8. Strain the
mixture into another heatproof bowl and allow to cool to room temperature,
stirring occasionally. Refrigerate the sorbet mixture for at least 4 hours
or until cold, making sure to stir frequently to prevent the mixture from
separating as it chills.
9. Pour the
chilled sorbet mixture into the container of an ice cream maker and freeze
according to the manufacturer’s directions. Scrape the churned chocolate
sorbet into a freezer container. Cover and freeze until firm.
Make the
sweetened whipped cream:
10. Place the
cream, sugar and vanilla extract in the 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip. Whip the cream on medium speed
until soft peaks form. Set aside in the refrigerator until needed.
Make the
chocolate sauce:
11. Place the
chopped chocolate in a medium heatproof bowl.
12. Place the
butter and cream in a small saucepan and cook over medium heat until the
butter is melted and the mixture comes to a simmer. Remove the pan from the
heat and pour the hot cream over the chopped chocolate. Let stand for 3
minutes to melt the chocolate. Whisk gently until smooth. Continue to stir
until the sauce comes to room temperature or slightly warmer.
Assemble
the dessert:
13. Fill a
pastry bag fitted with a medium plain tip, such as Ateco #6, with a
sweetened whipped cream. Pipe about 3 tablespoons of whipped cream in the
bottom of each parfait glass. Layer a small scoop (about 3 to 4 tablespoons)
of chocolate sorbet over the whipped cream. Top the sorbet with about 2
tablespoons of the chocolate sauce. Continue the layering with a small scoop
of peanut butter ice cream, then sprinkle over one heaping tablespoon of
chopped peanuts. Top with another layer of whipped cream. Spoon over about 2
tablespoons of the chocolate sauce and spread a generous tablespoon of
whipped cream over all. Center a very tiny scoop of peanut butter ice cream
on top of each parfait.
14. Garnish
each dessert with a sprig of mint and serve immediately.
