White Chocolate Yukon Chill
- Complexity: easy
- Srv: 6
- By: Emily Romnes
- 1 1/2 pounds Washington Yukon Gold or yellow potatoes
- 12 ounces white chocolate
- 1 pint plus 1 3/4 cups whipping cream, divided
- 3 egg yolks
- 3 cups sugar
- 1 teaspoon vanilla
- 1 cup Dutch-process cocoa
- BUTTERSCOTCH “BUTTER”:
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1/3 cup plus 1 tablespoon whipping cream
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 6 slices bacon, crisp-cooked
- ¼ cup semi-sweet chocolate pieces, melted
- 6 sprigs parsley
- Oil for frying
Preheat oven to 400° F. Scrub potatoes with vegetable brush under cold running water. Pierce each potato several times with a fork. Arrange on foil-lined baking sheet. Bake until tender when squeezed, about 45 to 50 minutes, depending on size of potatoes. Let stand until cool enough to handle. Peel potatoes or scoop flesh out of peel. Set aside.
While potatoes are baking, prepare white chocolate ganache. In saucepan over low heat, melt white chocolate in 1 ½ cups of the cream to make a ganache. In medium bowl beat egg yolks. Beat in a small amount of ganache, then gradually stir warmed egg yolks into ganache in saucepan until well blended. Stir ganache and potatoes together and, working with about 1 cup of the mixture at a time, press through fine sieve. Cover and refrigerate until cold.
In mixer bowl, whip remaining cream and vanilla at high speed to stiff peaks. Fold whipped cream into chilled potato mixture. Freeze 45 minutes. To make potatoes, divide partly frozen potato mixture into 12ths. Use oval scoop or large spoons, form each portion into potato-shaped oval. Place on parchment lined baking sheet and freeze 5 to 10 minutes. Place cocoa powder in shallow plate or bowl. Roll each oval into cocoa. Return to freezer until ready to serve.
In medium saucepan over medium-low heat, melt the 2 tablespoons butter, then stir in sugar. Cook, stirring occasionally, until mixture begins to bubble and forms ribbons. Add cream all at once and whisk to mix. Let mixture cool completely, about 15 minutes. Stir in the 1/2 cup butter. On plate or baking sheet, form into sticks like butter. Cut in pats or squares to serve alongside semifreddo “potatoes.”
In small bowl, microwave semi sweet chocolate until just melted, about 15 to 30 seconds, checking frequently. With spoon, brush melted chocolate over ½ of each bacon slice. Sprinkle parsley sprigs with sugar. Fry parsley springs in small amount of hot fat until crisp.
Serve with Butterscotch “Butter” pats, chocolate bacon strips and fried parsley sprigs.