Gale Gand shares dessert recipes

Deccmeber 29, 2010 (CHICAGO)

While Gand is best known for the work she does in her restaurant, TRU, she also enjoys entertaining in her home. She says that when it comes to dessert, you don't need to sacrifice too much time or money to achieve a truly memorable after-dinner treat.

Breyers Snow Ball Sundaes
Serves 4.
4 large scoops mint chocolate chip ice cream
8 slices store-bought angel food cake
Hot fudge sauce
Marshmallow Fluff
Chocolate Jimmies

Place a plate in the freezer and chill 30 minutes. Using a large ice cream scoop, scoop balls of Breyers mint chocolate chip ice cream and place them on the plate in the freezer. Cut 8 half-inch thick slices of cake and lay one down in front of you on a work surface. Taking the frozen ice cream balls out one at a time, place a ball on the angel food cake slice, place a second cake slice on top and then using your hands shape the cake around the ice cream to encase it. Once completed encased, place it back in the freezer until ready to serve.

To serve, warm the hot fudge and the marshmallow separately. Place one snow ball in each of 4 dessert bowls. Spoon hot fudge over the top and then spoon the warm Marshmallow Fluff over that. Sprinkle with Chocolate Jimmies.

Crock Pot Bananas Foster over Coffee Ice Cream
1/2 cup butter
1/2 cup light brown sugar, packed
2 tablespoons dark rum (optional)
1/2 teaspoon vanilla
6 ripe bananas, sliced
Coffee ice cream scoops

Place the butter in the crock pot and heat to melt on high, about 10 minutes. Then stir in the brown sugar and the rum (if using) to combine. Let heat 20 minutes. Stir in the vanilla and then add the sliced bananas. Stir gently to coat the banana slices and let warm another 5 minutes. Serve in dessert bowls over scoops of Breyers coffee ice cream.

Do-Ahead White Chocolate Mousse with Peppermint Stick
Makes 4-6 servings.
1 1/2 cup cream
6 ounces white chocolate, chopped
1-2 candy canes or peppermint sticks, broken up into 1/4 inch pieces

At least the day before you plan to serve the dessert, heat the cream over medium heat in a small saucepan just until it boils. Immediately turn off the heat. Place the chopped white chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover and refrigerate overnight.

The next day, remove the mixture from the refrigerator and using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy soft peaks, being careful not to over whip or it will break. Fold in the peppermint pieces, reserving some for the top for garnish, and then spoon or pipe the mousse into dessert glasses. Cover and return to the refrigerator until ready to serve.

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