Delicious vanilla ice cream log recipe from Chef Jonathan Garnier, mixed with chocolate chunks and caramelized peanuts. The must-have Christmas dessert!
Servings: 4 to 6
Preparation: 30 minutes
Freezing: 4 hours
INGREDIENTS
- 250 ml (1 cup) vanilla ice cream
- 500 ml (2 cups) chocolate ice cream
- 125 ml (1/2 cup) peanut butter
- 125 ml (1/2 cup) caramelized peanuts
- 1 chocolate cake 8’ in diameter (cake, brownies, sponge cake, etc.)
Meringue
- 5 eggs, whites
- 250 ml (1 cup) icing sugar
- 1 pinch of salt
Optional: 125 ml (1/2 cup) dark rum to flambé the dessert
PREPARATION
- Cut the cake in half horizontally.
- Reduce one of the halves into a 4'' diameter disk.
- Cover the bottom of an 8'' diameter bowl with plastic wrap.
- Using a spatula, spread a layer of vanilla ice cream to cover one third of the bottom of the bowl.
- In the bowl, place the smallest disk of cake (4''), spread the peanut butter, peanuts and cover with chocolate ice cream.
- Place the 8'' disk to close the bowl and cover with plastic wrap. Reserve in the freezer for 4 hours.
- In the bowl of a stand mixer or in a bowl and using an electric mixer, whisk the egg whites and pinch of salt until you obtain a semi-firm consistency.
- Then gradually add the sugar, while whisking at high speed.
- When you get a firm texture that forms peaks, fill a piping bag with this meringue obtained (the choice of nozzle will allow you to decorate).
- When ready to serve, take the cake out of the freezer, remove the plastic film from the top, unmold by turning the cake over, remove the plastic film. Cover the entire surface of the cake and decorate with meringue. Then, using a torch, color the meringue.
- Flambé with hot rum, for a wow effect when serving.
