By TULSA TO DO on May 4, 2010, at 11:21 AM Updated on 5/04 at 11:23 AM
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We all know chocolate is delicious paired with raspberries, vanilla and orange. But what about banana leaf, cumin or paprika?
In Scharffen Berger's Chocolate Adventure Contest, contestants were asked to use at least one "adventure ingredient" paired with chocolate for a winning recipe. Those ingredients included mint, ginger, pandan leaf, banana leaf, sumac, raw honey, cacao nibs, dried chili pepper, malbec, peanut butter, blackeyed peas, rice flour, papaya, cumin, paprika and smoked sea salt.
Mary Shivers of Ada won second place in the national contest for her Tropical Pandan Ice Cream with Raspberries and Thai Noir Sauce. Shivers used several of the adventurous ingredients, including fresh mint, pandan leaf, raw honey, dried chili pepper and malbec.
Here's her recipe.
Tropical Pandan Ice Cream with Raspberries and Thai Noir Sauce
Sauce:
2/3 cup Malbec
1/8 teaspoon seeded and minced red Thai chili pepper
5 tablespoons sugar
2 tablespoons raw honey
2 oz. (from a 3 oz.) Scharffen Berger 70% Cacao Bittersweet Chocolate Bar, shaved
Ice Cream:
2 cups whole milk
1 cup granulated sugar
3 tablespoons pandan leaf
2 cups heavy cream
1/2 cup cream of coconut
1/4 teaspoon salt
1 teaspoon vanilla extract
Toppings:
2 1/2 cups fresh raspberries
6 fresh mint sprigs (any varietal)
For sauce, in a food processor or blender, puree Malbec and chili pepper. Pour into a small saucepan. Add sugar and honey. Cook over medium heat for 8-12 minutes until mixture is reduced by one third, stirring often. Remove from heat and stir in chocolate until melted. Cover and set aside to cool to warm.
For ice cream, in a 1 quart saucepan, bring milk and sugar to a boil over medium heat. Add pandan leaf. Reduce heat to low. Cook for 1 minute. Remove from heat and cool to room temperature. Remove pandan leaf and discard. Pour mixture into a large bowl. Add cream, cream of coconut, salt, and vanilla. Beat on low speed for 1 minute until well mixed. Freeze in an ice cream maker according to manufacturer's directions. Spoon into a container. Cover and place in freezer until ready to serve.
To serve, drizzle six small serving plates with a small amount of warm sauce. Add 3-4 small scoops of ice cream to each plate. Drizzle with a little more sauce. Divide raspberries on and around the ice cream. Add a mint sprig to each plate. Serve immediately. Serves 6.
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