Recipe: Take Your Sundae To A Gourmet Level (Access Hollywood Live)
First Published: August 15, 2012 12:29 PM EDT Credit: Access Hollywood
Caption Garcelle Beauvais, Kit Hoover and Jai Kendall enjoy ice cream on Access Hollywood LiveLOS ANGELES, Calif. -- There’s nothing like ice cream on a hot day.
Pastry chef Jai Kendall of Rosa Mexicano restaurant stopped by Access Hollywood Live to show how to take the simple sundae to a whole new level!
Here are the recipes from today’s segment:
TOMATILLO-BLUEBERRY COMPOTE:
2 lbs tomatillos, diced
14 oz blueberries, whole
2/3 cup granulated sugar
1/2 tsp lemon zest, grated
1 tbsp lemon juice
1/4 tsp nutmeg, ground
- Cook the tomatillos until soft (about 5-8 minutes) over medium-low heat.
- Add blueberries, brown sugar, lemon zest, lemon juice and nutmeg
- Continue cooking until the blueberries are soft (about 5 minutes)
- Pour compote into container and cool to room temperature
- Wrap and refrigerate
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PILONCILLO PEANUTS:
Piloncillo,chopped: 8 Oz
Peanuts, lightly toasted: 24 Oz
Unsalted butter, chopped: 8 Oz
Salt: 1 Teaspoon
- Place the peanuts in a large bowl.
- Melt the butter and piloncillo together in a saucepan and cook over medium heat until it is thick and caramelized. **make sure to keep a close eye because it can burn withinseconds**
- Remove from the heat and pour over the peanuts, stirring until well coated.
- Pour out onto a sheet tray and let cool to room temperature.
- Chop into small pieces and place in a airtight container.
(Recipes courtesy of Rosa Mexicano)
For more information, visit www.rosamexicano.com.
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