The Recipe
Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel
20
Ingredients
DESCRIPTION
The elements of this dessert may sound exotic, but look closer: It's all strangely familiar. Chocolate fudge with salty peanut butter is snatched from a Reese's peanut-butter cup, and the combination of peanut butter and sweet grapes (caramel sauce infused with red wine) is lifted directly from a peanut butter and jelly sandwich. I love to take desserts apart and then put the pieces back together in a new, fresh way. This has been a signature dessert at Tru from day one. The caramel sauce is a beautiful garnet red, fruity and tangy in flavor from the wine (but with no alcohol taste). Chocolate fudge and peanut butter make a rich, unctuous combination; the sauce lightens the flavors and weaves them together. Finish baking the fudge tarts the same day you plan to serve them.
INGREDIENTS
- 2 egg yolks
- 1/2 teaspoon salt
- 1 1/2 cups red wine, Cabernet or another full-bodied wine
- 2 tablespoons unsalted butter
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon heavy cream, or more as needed
- 9 egg yolks
- 1 quart (4 cups) half-and-half
- 3/4 teaspoon pure vanilla extract
- Equipment: an ice-water bath; an ice cream machine; at least 2 mini-muffin tins, 24 cups each; nonstick cooking spray
- 1/2 vanilla bean, split lengthwise
- 4 cups sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 7 eggs
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup sugar
- 7 ounces bittersweet chocolate
- 1/2 cup water
- 1/2 cup peanut butter, preferably smooth
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |