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PENMART01
 
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Default Poof, Yer a Sammiche!

ORANGE MARMALADE ICE CREAM SANDWICHES WITH ALMOND FLORENTINES
We call for English-style bitter orange marmalade (made with Seville oranges
and often called Dundee) because other types made the ice cream too sweet and
too soft. It's available at specialty foods shops and some supermarkets. This
recipe makes about a dozen more florentines than you'll need for the
sandwiches, but it's a good idea to have extra in case one or two break €” and
the cookies are delicious even without the ice cream.
Active time: 1 1/2 hr Start to finish: 7 hr (includes freezing)

For ice cream
3 navel oranges
5 tablespoons sugar
1/2 cup English-style bitter orange marmalade
2 cups half-and-half
1 cup heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
Vegetable oil for pan

For florentines
1 cup slivered blanched almonds (4 1/2 oz)
1/2 cup sugar
31/2 tablespoons unsalted butter, softened
2 tablespoons light corn syrup
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons all-purpose flour
5 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Special equipment: an instant-read thermometer; an ice cream maker; parchment
paper; a 2 1/2-inch fluted round cookie cutter; a pastry brush: an offset metal
spatula

Make ice cream:
Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze
enough juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3
tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to
about 3/4 cup, about 10 minutes. Add marmalade and simmer, stirring, until
melted, about 1 minute. Remove from heat and cool.

Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a
boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk
yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow
stream, whisking. Stir custard into cream mixture in saucepan and cook over
moderately low heat, stirring constantly with a wooden spoon, until thick
enough to coat back of spoon and registers 175 to 180°F on thermometer (do not
let boil).

Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in
marmalade mixture, vanilla, almond extract, and salt. Cool to room temperature,
stirring occasionally, then chill, covered, until cold, at least 2 hours.

Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and
sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet
of plastic wrap, leaving a 2-inch overhang on each short end. Spread ice cream
in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream
is hardened, about 4 hours.

Make florentines while ice cream hardens:
Put oven rack in middle position and preheat oven to 350°F. Line 2 baking
sheets with parchment.

Pulse almonds with sugar in a food processor until finely ground. Cook almond
mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart
saucepan over moderate heat, stirring until butter is melted and sugar is
dissolved, 2 minutes. Remove from heat and stir in flour, then transfer batter
to a bowl and chill until firm, about 1 hour.

Roll level teaspoons of batter into balls and arrange about 3 inches apart on
baking sheets. Gently flatten balls to about 1 1/4 inches in diameter with a
fingertip.

Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment
with cookies from sheet onto a rack to cool completely.

Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely
simmering water, stirring occasionally, then remove top of double boiler or
bowl from heat.

Working with 1 cookie at a time, lightly brush undersides of cookies with
chocolate and put, chocolate sides up, on rack. Chill cookies in 1 layer until
chocolate sets, about 5 minutes.

Assemble sandwiches:
Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with
cookie cutter. Lift out rounds with offset spatula and sandwich each between 2
chilled florentines, chocolate sides in.

Cooks' notes:
€¢ Florentine cookies (brushed with chocolate but not filled with ice cream)
can be made 2 days ahead and chilled, layered between sheets of wax paper, in
an airtight container.
€¢ Ice cream sandwiches can be assembled 3 days ahead and frozen, individually
wrapped well in plastic wrap. Let soften in refrigerator 5 to 10 minutes before
serving.

Makes 12 sandwiches.

Gourmet




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."

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