Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts

Name: Caramel Coppetta with Marshmallow Sauce and Salted Spanish Peanuts
Yield: serves 6
Ingredients: 1 1/2 cups Spanish peanuts, with their skins on; 1 tablespoon plus 2 teaspoons grapeseed oil or peanut oil; 1 tablespoon kosher salt; Marshmallow Sauce (recipe follows); 8 Pizzelle (page 320); Salty Caramel Gelato (page 306); Caramel Sauce (page 273), warmed; 2 extra-large egg whites; 1 cup sugar; 1 cup light corn syrup; 1 teaspoon pure vanilla extract; (makes 2 cups)

January 26, 2012

Every restaurant menu has at least one or two items that can’t be taken off lest customers riot. This sundae and the Butterscotch Budino (page 272) are those items for us, which just goes to prove that caramel and salt are a winning combination. In Italy, coppetta refers to an unadorned dish of gelato, but we took liberties with the definition with this sundae. It’s a good dessert to serve to a crowd, since the recipes for the caramel, marshmallow sauce, and gelato make enough for twelve or more. To increase the yield, just increase the amount of peanuts that you toast.

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