A real spread of reactions at a dinner party: from excellent to NO.
New Orleans Delight
Credit: Christopher Hirsheimer
(Meringues Topped with Coffee Ice Cream and Praline Sauce)
SERVES 4
The late Alan Hooker, who founded the Ranch House restaurant in Southern California's Ojai Valley, once said his philosophy of desserts was to try "to invent things I felt people would like." He called this recipe "New Orleans Delight," and we like it a lot.
FOR THE MERINGUES:
2 egg whites
Pinch salt
3⁄4 cup sugar
Dash vanilla extract
FOR THE PRALINE SAUCE:
1 cup firmly packed brown sugar
1⁄4 cup light corn syrup
1 tbsp. butter
1⁄3 cup heavy cream
1 tsp. light molasses
Dash maple extract
FOR THE GARNISH:
1 pint coffee ice cream
24 pecan halves
1. For the meringues: Preheat oven to 275°. Whisk egg whites and salt in a bowl until foamy. Gradually incorporate sugar and vanilla; continue whisking until stiff peaks form.
2. Line a baking sheet with parchment paper. Spoon egg whites onto parchment, forming four 3" × 1/2" meringues. Bake until cooked through, 55–60 minutes. Remove meringues from parchment while still warm.
3. For the praline sauce: Stir together brown sugar, corn syrup, butter, heavy cream, molasses, and maple extract in a saucepan. Bring to a boil over medium heat. Stir constantly until sugar has dissolved and mixture reaches 220° on a candy thermometer, about 13 minutes. Remove from heat and allow to cool to room temperature.
4. To serve, place a meringue on each of four plates. Top each meringue with a generous scoop of ice cream, spoon 1/4 cup praline sauce over ice cream and around meringue, and scatter 6 pecan halves over each dessert.
