Sunday, April 8, 2012

Chocolate-Covered Matzo + Vanilla Ice Cream

We wanted to make a dramatic and different sort of dessert, one that was oversize and (of course) had a savory edge to it. (Maybe it's these -- beautiful? challenging? troubling? -- videos that made me wonder about a different way to do dessert.)

Our chocolate, fruit, and almond matzo can be used as a foil for ice cream, or you can just break them apart and share the 3 different flavors: toasted almond plus dried apricots, cherries, or coconut, and a generous sprinkling of Maldon salt.

Chocolate-Covered Matzo

1/4 cup dried apricots (chopped)
1/4 cup dried cherries (chopped)
1/4 cup dried coconut (toasted)
1/2 cup sliced almonds (toasted)
1 cup dark chocolate chunks
1/2 cup heavy cream
4 (8-inch x 8-inch) matzo
Maldon sea salt flakes (to taste)
Vanilla Ice Cream (optional)

Assemble the apricots, cherries, coconut, and almonds in separate bowls and set aside. Place chocolate and cream in a shallow microwave-safe bowl and melt then stir for 3 20-second intervals. Mix it well. Using a knife, spread the chocolate ganache evenly onto one side of the matzo. Sprinkle with almonds and apricots and then add salt to taste. Set aside. Onto the next matzo, sprinkle the almonds, cherries, salt. Set aside. Onto the next one, sprinkle coconut, almonds, and salt. Use whatever toppings are remaining for the last one. Set these one at a time on a plate in the fridge; use waxed paper in-between. Set out on kraft paper and break them up into pieces. Serve with ice cream or just enjoy matzo by themselves.

Vanilla Ice Cream

1 cup 2% milk
1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon vanilla powder or paste
1 teaspoon vanilla extract
1/3 cup cane sugar
pinch of Maldon sea salt flakes

Whisk milks, cream, vanillas, sugar, and salt. Place into the ice cream maker. After about 30 minutes, transfer ice cream to a container and place into the freezer to harden (about 30 minutes to an hour) before scooping.