Find a full Yom Tov menu in the week’s Y Magazine. Here’s the dessert to top it off.
Napoleon Crunch Ice Cream
5 eggs separated
2/3 C. sugar
1/2 C. water
1/2 C. oil
1.5 T. vanilla sugar
8 oz. whip
4 small precut puff pastry
2 C. confectioner sugar
4 T. water
1 T. cocoa
1 container sweetened strawberries
1 C. orange juice
Blend the strawberries and orange juice and freeze in a deep storage pan until frozen.
Make a snow with the egg whites and 1/3 cup sugar.
Pour the yellows, oil, water and vanilla sugar and 1/3 C. sugar into a blender and blend. When your snow is ready slowly add the blended mixture, whilst the machine is on a low mix. Add the whip and mix just enough to allow it to combine.
Bake the puff pastry squares on 450° for 10-15 minutes until crispy. Cut In half in the width.
Mix each cup of confection sugar, separately, with 2 T. water. Mix well until you get a nice paste. Add the cocoa to one cup and mix well.
Pour the mixture over the puff pastry squares, covering half of them in the brown mixture and half in the white mixture.
Allow to dry. When dry, break into chunks and pour it into the ice cream, mixing just a little.
Pour it over the strawberry layer and freeze.