Chocolate-Raspberry Tamales with White Chocolate Ice Cream
What a creative surprise -- open the tamales and chocolate cake and raspberries nestle inside. As a bonus, Chef Dahlstrom includes his recipe for white chocolate ice cream.
- Fudge Sauce
- Heavy (whipping) cream - 1 cup
- Light Corn Syrup - 1-1⁄2 cups
- Butter - 1⁄4 cup (1⁄2 stick)
- High Quality Unsweetened Chocolate - 4 ounces, chopped
- Sugar - 1-3⁄4 cups
- Dutch Cocoa - 1⁄2 cup
- Warm Water - 1⁄2 cup
- Chocolate-Raspberry Tamales
- Brown Sugar - 2 cups, firmly packed
- Butter - 2 cups (4 sticks)
- Eggs - 8
- All-Purpose Flour - 3-1⁄2 cups
- Cocoa - 1 cup
- Baking Soda - 2 teaspoons
- Salt - 1 teaspoon
- Warm Water - 1⁄2 cup
- Corn Husks or Tamale Skins - 1 bundle (available at Latin American stores)
- Raspberries - 3 pints
- Fudge Sauce - 1 quart
- White Chocolate Ice Cream - 1 quart (recipe below)
- White Chocolate Ice Cream
- Egg Yolks - 12
- Milk - 3 cups
- Sugar - 1-1⁄2 cups
- Vanilla bean - 1⁄2
- High Quality White Chocolate - 6 ounces, chopped
To make the fudge sauce: In a saucepan heat the cream, corn syrup, and butter until the butter is melted. Add the chocolate and stir until smooth. Add the sugar and cocoa, and cook until smooth. Store in a covered container. Makes 2 quarts.
To make the chocolate-raspberry tamales: In a small electric mixer cream the brown sugar and butter together until smooth. Scrape the bowl and slowly add the eggs one at a time. In a separate bowl sift together the flour, cocoa, baking soda, and salt. Slowly add the flour mixture to the eggs. Add the butter–brown sugar mixture and blend until smooth. When the mixture thickens, slowly add the warm water.
Spread out 2 corn husks and place a dollop of cake batter on one. Place a few raspberries on the cake batter. Top with a little fudge sauce. Tear 20 strips 1⁄8 inch wide from 2 of the husks for tying the tamales. Place the 2 husks together with the large end overlapping by 2 inches. Repeat for the remaining husks (20 set-ups), then set them up like the first setup, always leaving 1 inch at each end uncovered. Pull the corn husks so the dough filling is completely enclosed. Twist and tie each end with a strip.
Steam the tamales in a conventional steamer or vegetable basket set inside a saucepan, covered with a tight-fitting lid. It is important that little or no steam escapes while cooking. Steam for about 20 minutes, with the water always lightly boiling. The tamales are done when the dough comes away easily from the husk.
When the tamales are cooked, slice them from end to end with a knife. Push the ends gently together (as you would to widen the opening of a baked potato), transfer to serving plates, and garnish with hot fudge sauce and fresh raspberries or any kind of fruit sauce.
To make the white chocolate ice cream: In a mixer or by hand whip the yolks until they are light yellow and frothy. In a heavy saucepan heat the milk and sugar, stirring gently. Split and scrape the vanilla bean into the milk. Add the white chocolate and heat until melted. Scald the mixture. Slowly add one cup of hot mixture to the egg yolks, taking care not to add too fast or the yolks will scramble. Whisk together and place on a double boiler. Cook slowly until the mixture is thick enough to coat the back of a spoon. Place the pan over ice and chill.
Add the heavy cream, mix well, and strain. After the mixture cools, place in an ice cream freezer and freeze according to the manufacturer’s directions.