2 lbs. Sweet Things® Chef Cut Fries (L0100) Prepare according to directions, keep hot
Dukkah spice blend (see recipe)
Sea salt caramel sauce (see recipe)
Chocolate ganache sauce (see recipe)
1 gallon vanilla ice cream
Whipped cream (optional)
Macadamia nuts toasted & chopped
4 cups macadamia nuts
2 cups sesame seeds
8 tablespoons whole coriander seeds
8 tablespoons whole cumin seeds
4 teaspoons fennel seeds
4 teaspoons fresh ground black pepper
4 teaspoons sea salt flakes
Preheat oven to 350 degrees
Place macadamia nuts on a lined baking sheet and roast for 10 minutes, or until golden brown.
Place sesame, coriander, cumin and fennel seeds on a lined baking sheet and roast for 10-15 minutes, until golden and fragrant. Mix every 5 minutes to prevent burning.
Cool the nuts and seeds for 10 minutes.
Place macadamia nuts, seeds, salt and pepper into a food processor. Pulse until nuts have broken down into small chunks.
Store in a dry, airtight container until ready for service.
Salted Caramel Sauce Recipe
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon sea salt or to taste
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10-12 minutes
Meanwhile, warm the cream in a small saucepan.
When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes.
Remove from heat, then whisk in the butter and then the salt to taste.
Chocolate Ganache Recipe
8 ounces semi-sweet chocolate broken into small pieces
8 ounces heavy cream
Place chocolate pieces in small bowl
Heat cream just until hot, pour over chocolate pieces
Stir until chocolate is melted, keep warm
In small bowl, place 4-5 ounces sweet potato fries
Top fries with Dukkah spice blend to taste
Place 2 scoops vanilla ice cream on top of fries
Drizzle ice cream with caramel and chocolate sauces
Top with some chopped macadamia nuts, dollop of whipped cream and maraschino cherry