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Chocolate and Peanut Butter Coupe

 

 

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Chocolate and Peanut Butter Coupe
Chocolatier June/July 1999
Chocolatier - One Year Subscription  

“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 pre-
sents a classic coupe served in a parfait glass: peanut butter ice cream, choco-
late sorbet, chocolate sauce and sweetened whipped cream are layered, with a
generous helping of roasted peanuts for crunch. A smooth and memorable
 showcase for theAmerican 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 mix-
ture 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 table-
spoon 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.


Gotham Bar & Grill
12 E. 12th Street
New York, NY 10003
212.620.4020


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