Earlier this week, local chefs created desserts inspired by Girl Scout cookies for the second annual Outside the Box event. Patrons picked their favorite dessert and all proceeds went to Girl Scouts of Middle Tennessee programs, summer camps and volunteer resources that have positively impacted girls’ lives.
This year’s contestants included Franklin restaurants Puckett’s Boathouse, Cork & Cow and Merridee’s Breadbasket, Momma Nik’s Cheesecake of Brentwood and Delta Bound of Spring Hill.
Today, we’re sharing those recipes with you.
3. Ambassador’s Parfait, using Tagalongs
Merridee’s is a hometown favorite in Franklin. But you will also find Merridee’s mentioned in Southern Living magazine, featured on Food Network, and Tennessee Crossroads.
Their dessert parfait uses Tagalongs.
For the Chocolate Mousse
4 cups of heavy cream
8 egg yolks
6 tbsp sugar
2 tsp of vanilla
pinch of salt
14 oz bittersweet chocolate chopped
For the Peanut Butter Mousse
1/3 cup Whipping Cream
4 oz cream cheese softened
2/3 cup peanut butter – creamy
2 tbsp Milk
1/2 cup of powdered sugar
1/2 tsp vanilla
For the Hot Fudge: Makes 2 Cups
1 1/4 cups of heavy cream
2/3 cup dark brown sugar
1/3 cup dark agave nectar
2 tbsp of butter
5 oz unsweetened chocolate chopped
1/4 cup cocoa
2 tsp of vanilla
3/4 tsp of salt
1/4 cup water
For the Whipped Cream
1 cup heavy cream
1 tsp of vanilla
1 tbsp of confectioners sugar
Heat 1 1/2 cups heavy cream in sauce pan until hot. Whisk yolks, sugar and a pinch of salt until well combined then add hot cream in a slow stream, whisking until well combined. Transfer mixture to a saucepan and cook over moderately low heat, stirring constantly until it registers at 160 degrees on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. Melt chocolate in glass bowl in microwave 3-5 minutes. Whisk custard into chocolate until smooth. Cool. Beat remaining cream in bowl until stiff peaks form. Whisk 1/4 of the whipped cream into chocolate custard to lighten, then fold remaining cream into mixture, gently but thoroughly. Chill 1-2 hours.
Beat cream until soft peaks form and set aside. Beat cream cheese, peanut butter, and milk until combined. Beat in powdered sugar and vanilla until smooth. Fold in whipped cream in two parts until smooth. Chill 1-2 hours.
Bring to a boil cream, brown sugar, agave nectar, and butter in saucepan over medium-high heat. Swirl pan until thermometer registers 220 degrees. Remove from heat and add chocolate. Stir until smooth. Return to heat and whisk in cocoa, vanilla, and salt until smooth. Strain through fine mesh sieve. Vigorously whisk water into sauce to emulsify it and sauce is pourable but still thick.
Whisk heavy cream in a large, chilled metal bowl until stiff peaks are just about form. Add vanilla and sugar. Whisk until stiff peaks form.
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