COFFEE PRALINE CHECKERBOARD BOMBE
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert. We used a straight-sided pan to make the checkerboard.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Coat two 9-by-5-inch straight-sided loaf pans with cooking spray. Line with parchment paper by cutting two strips for each, one the width and the other the length of the pan, and overlapping them inside the pans (make them long enough to generously hang over edges of pans).
- Beat coffee ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Spread ice cream into one of the prepared pans to about 2 inches thick; smooth top with a small offset spatula. Transfer pan to freezer; let ice cream solidify, about 2 hours. Repeat process with praline ice cream, filling remaining pan. Freeze ice cream until it hardens, about 2 hours.
- When ice cream has hardened, remove pans from freezer. To unmold, dip pans into very hot water for a few seconds; invert onto a cutting board. Remove parchment. Working quickly, cut each block lengthwise into two long equal-size square logs. Using a long spatula, transfer the pieces to a piece of plastic wrap. Stack them on top of each other, alternating colors, to form the checkerboard. Wrap quickly in plastic; return to freezer to chill. When checkerboard is hardened, about 2 hours, remove from freezer; unwrap onto a clean cutting board sprinkled with sliced almonds, if using, to keep ice cream from slipping. Slice crosswise into 12 pieces, and transfer to a serving tray or plates.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
More about "coffee praline checkerboard bombe recipes"
CHECKERBOARD SABLéS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (16)Total Time 4 hrs 2 minsServings 60Calories 140 per serving
- To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. Set aside; you’ll be using them when you assemble the cookies.
- To make the vanilla dough: In a medium-sized bowl, beat together the butter, sugar, and salt until thoroughly combined and lightened in color, scraping the sides and bottom of the bowl as needed.
- Add the flour and mix on low speed until the mixture just comes together, scraping the bottom and sides of the bowl as needed.
HOMEMADE COFFEE BOMBS: EASY RECIPE & FILLING …
From coffeeaffection.com
5/5 (2)Total Time 25 minsCategory DrinksCalories 180 per serving
HOW TO MAKE A CHESTNUT PRALINE LATTE AT HOME | COFFEE DRINK …
From foodwinesunshine.com
COFFEE BOMBE - NETWORK TEN - 10 PLAY
From 10play.com.au
PIN ON DESSERTS - PINTEREST
From pinterest.com
MARTHA STEWART COFFEE PRALINE CHECKERBOARD BOMBE RECIPE
From ketofoodist.com
MOLDED COFFEE ICE CREAM WITH PRALINE FILLING (BOMBE COPPELIA) …
From eatyourbooks.com
PRALINE COFFEE CAKE - GOLDEN BARREL
From goldenbarrel.com
PRALINE LATTE - STARBUCKS INSPIRED RECIPE - THE …
From thehappierhomemaker.com
BOMBE COPPELIA (COFFEE ICE-CREAM W/PRALINE & RUM) - ASTRAY
From astray.com
COFFEE BOMBS - MOM MAKES DINNER
From mommakesdinner.com
COFFEE AND HAZELNUT PRALINE MOUSSE CAKE - MIELE …
From mieleexperience.com.au
PRALINE COFFEE RECIPE - KRUPS - KRUPS US WEB SITE
From krupsusa.com
COFFEE AND PRALINE CAKE RECIPE - BBC FOOD
From bbc.co.uk
EDAMAM RECIPE PAGE WITH 28 NUTRIENTS AND 40 DIET AND HEALTH LABELS
From edamam.com
PIN ON LIFE LIST #167: ORGANIZE MY RECIPE COLLECTION. - PINTEREST
From pinterest.com
KETO CHECKER RECIPES FOR A LOW CARB DIET - KETOFOODIST.COM
From ketofoodist.com
CHESTNUT PRALINE LATTE RECIPE: INSPIRED STARBUCKS …
From thehowtohome.com
ICE CREAM BOMBE | BALLYMALOE RECIPES | BALLYMALOE HOUSE …
From ballymaloe.ie
CHOCOLATE, GINGER & PRALINE BOMBE RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love