photo: Keith Scott Morton
Courtesy of The Clarion Ledger ("Mississippi's #1 web site"), who nabbed it from Elle Decor, here's the recipe for Coupe Glacee Diva Renee. The fabulous billion-calorie dessert was created for Renee Fleming by master chef Daniel Boulud - though looking at her freshly-svelte figure, it's doubtful whether any has actually passed her lips.
photo: Brian Albert Broom/ The Clarion-Ledger
Coupe Glacee Diva Renee
For the pistachio Chantilly
- 3/4 cup heavy cream
- 1/4 cup creme fraiche
- 2 teaspoons sugar
- 1/4 cup finely ground Sicilian pistachios
In a medium bowl, whisk together heavy cream, creme fraiche and sugar until soft peaks form. Add the ground pistachios and continue whisking until peaks are stiff.
Refrigerate until needed.
For the warm chocolate sauce:
- 3 (12-ounce) bars of dark chocolate (70 percent cacao)
- 1/3 cup milk
- 3 tablespoons condensed milk
- 1/4 cup water
Chop the chocolate into small pieces. Mix milk, condensed milk and water in a small pot and bring to a simmer. Remove from heat and whisk in chocolate until melted and smooth. Keep warm or refrigerate and reheat in the microwave when assembling dessert.
To assemble the coupe glacee:
- 1/3 cup raspberry jam
- 2 pints raspberries
- 1 pint chocolate ice cream
- 1/4 cup whole Sicilian pistachios
Using a fork, mash together the raspberry jam and 8 fresh raspberries in a small bowl until well combined. Spoon mixture evenly into 4 chilled sundae glasses. Next add the layer of pistachio Chantilly and arrange the remaining raspberries on top. Then add 1 scoop of ice cream and sprinkle with whole pistachios. Pour about 3 tablespoons of warm chocolate sauce into each glass.
Serve immediately.
Yield: 4 servings.
