Cooking: with Chef Johnny Vee: Fiesta dessert spectacular

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2 Comments

Comment by Wenona on October 1, 2008 at 4:10pm

this looks so yummy! thanks for sharing!

Comment by eTaste on September 2, 2008 at 7:01pm

LIME ICE CREAM WITH CARAMELIZED GREEN CHILE

2 cups heavy cream
1 cup milk
¼ cup freshly squeezed lime juice
¼ cup key lime juice (bottled is fine)
1 cup sugar
Zest of 2 limes

Whisk together cream, milk, sugar and est. Mix until sugar is completely dissolved. Quickly stir in lime juices. Chill for an hour or two or pour immediately into ice cream maker. Freeze according to manufacturer’s instructions.

CARAMELIZED GREEN CHILE
6 New Mexico green chiles, roasted, peeled, seeded and rinsed
½ cup sugar
2 tablespoons water
¼ teaspoon salt
Blot chiles dry with paper towels and cut them into ¼-inch strips.

Combine all ingredients in heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and becomes syrupy, about 12 minutes.

Remove from heat and strain chiles through a sieve. Scatter chiles on lightly oiled plate and freeze.

Candied green chiles taste a lot like candied pineapple, but with a kick. Stir them into the lime ice cream before you put it in the freezer — or, if you’re not sure your guests will like them, just place the strips on top of each serving of ice cream.

CHOCOLATE PINE NUT TACOS
(Serves 6)

6 taco shells
3 cups vanilla ice cream, softened slightly, divided
1 cup chocolate chips
¾ cup toasted pine nuts
1/3 cup chocolate syrup
Powdered sugar

Carefully fill each taco shell with ½ cup ice cream and place in freezer.

Place chocolate chips in a small metal bowl set over simmering water. Allow chips to melt completely and remove from heat.

Put pine nuts in a shallow, medium bowl.

Dip the edges of each taco shell into the chocolate, then dip it immediately into the pine nuts. Return to the freezer until ice cream is firm.

At this stage you can place each taco into a small plastic bag and store it for up to 1 week.

To serve, drizzle chocolate syrup in a swirl design on each serving plate. Place taco on plate, drizzle with more syrup, and dust lightly with powdered sugar.

Serve immediately,

Chef’s tips:

Buy extra taco shells in case they arrive broken or break while you are stuffing them with ice cream.

To refresh store-bought taco shells, bake in a 350-degree oven for 5 minutes. Allow them to cool completely before stuffing them with ice cream.