Wayne Harley Brachman, pastry chef at New York City's Dos Caminos and author of the cookbook American Desserts, says he likes "to look at things upside down and backwards." That explains his reverse sundae, with its luscious, creamy white-chocolate fudge sauce and cocoa whipped cream. He even uses chocolate ice cream, though he concedes that the traditional vanilla would be just as delicious.
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6 ounces white chocolate, coarsely chopped
2 1/4 cups heavy cream
2 tablespoons light corn syrup
1 teaspoon raspberry liqueur
1 tablespoon unsalted butter
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 pints chocolate ice cream
2 cups mixed berries
How to Make It
Put the white chocolate in a microwavable bowl and heat at high power for 30 seconds at a time until half melted. Alternatively, put the white chocolate in the top of a double boiler over barely simmering water and stir until half melted, about 2 minutes.
In a small saucepan, combine 1/4 cup of the heavy cream with the corn syrup and raspberry liqueur and bring just to a simmer. Pour the hot cream mixture over the white chocolate and whisk gently until smooth. Add the butter and whisk vigorously until slightly thickened and fudgelike, about 1 minute.
Pour the remaining 2 cups of heavy cream into a large chilled bowl. Sift the confectioners' sugar and cocoa over the heavy cream. Beat at medium speed until soft peaks form.
Scoop the chocolate ice cream into bowls and top with the hot white chocolate fudge sauce and a generous dollop of the cocoa whipped cream. Garnish with the berries and serve.
The white chocolate sauce can be refrigerated for up to 2 days; rewarm the sauce in a microwave oven. The cocoa whipped cream can be refrigerated overnight.
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