Last week, Jeni flew to Dallas to serve dessert at a dinner party hosted by Gwyneth Paltrow and Goop. It was a stunning spring evening coupled with an absolutely perfect three-course dinner prepared by one of the loveliest humans we know, chef Seamus Mullen. (Side note: his book, “Real Food Heals” is one of Jeni’s all-time favorites.)
Jeni’s sundae, featuring our dairy-free Dark Chocolate Truffle, was the exclamation point at the end of a great night—a completely indulgent and stylish non-dairy and gluten-free dessert that was just too delicious not to share with you all. Serve at your next backyard party and watch your guests go gaga for it.
The Goop Sundae
with Dark Chocolate Truffle, brûléed bananas + Cointreau candied kumquats
To build the sundae
Layer the bottom of a footed ice cream dish with Jeni’s Like-Magic Hot Fudge Sauce. Add two slices of brûléed bananas. Top with two scoops of dairy-free Dark Chocolate Truffle and a heavy hand of cookie gravel. Garnish with Cointreau candied kumquats and homemade whipped cream (or skip it for the dairy-free folks). Recipes for all the components below!
Jeni’s Like-Magic Hot Fudge Sauce
- ½ cup Dutch-process cocoa
- ½ cup sugar
- ½ cup finely chopped chocolate (70% cacao)
- ¼ boiling water
Dutch-process cocoa (otherwise it won’t dissolve), sugar, and finely chopped chocolate (70% cacao) in a bowl. Add boiling water, let sit for 2 minutes, then stir until combined.
- 2 cups finely ground amaretti cookies (or your favorite cookie)
- 1 tablespoon fine sea salt
- ¼ cup salted butter
In a saucepan, melt and heat butter until it begins to bubble. Stir in the crumbled cookies cookie and salt, and cook until cookies are toasted and golden brown. Remove from heat and set aside.
Cointreau Candied Kumquats
- 1 pint kumquats
- ½ cup sugar
- ¼ cup water
- ⅛ cup Cointreau
Slice kumquats into ¼-inch discs. Set aside. Simmer sugar and water in a pan, add the kumquats and continue to simmer for 2 minutes. Add Cointreau and remove from heat. Set aside. Leave at room temperature until ready to serve.
- 2-3 bananas, peeled and quartered (halved lengthwise, and then across)
- ¾ cup sugar (give or take)
Coat one side of each banana slice with an even layer of sugar (roughly one tablespoon). With a torch set on high, (carefully!) brûlée bananas until sugar is melted and a crisp, golden brown. If you don’t have a torch, you can use the broiler on your oven until the sugar is melted and deep amber.