Recipe: Take Your Sundae To A Gourmet Level (Access Hollywood Live)

There’s nothing like ice cream on a hot day.

Pastry chef Jai Kendall of Rosa Mexicano restaurant stopped by Access Hollywood Live to show how to take the simple sundae to a whole new level!

Here are the recipes from today’s segment:

TOMATILLO-BLUEBERRY COMPOTE:

2 lbs tomatillos, diced

14 oz blueberries, whole

2/3 cup granulated sugar

1/2 tsp lemon zest, grated

1 tbsp lemon juice

1/4 tsp nutmeg, ground

– Cook the tomatillos until soft (about 5-8 minutes) over medium-low heat.

– Add blueberries, brown sugar, lemon zest, lemon juice and nutmeg

– Continue cooking until the blueberries are soft (about 5 minutes)

– Pour compote into container and cool to room temperature

– Wrap and refrigerate

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PILONCILLO PEANUTS:

Piloncillo,chopped: 8 Oz

Peanuts, lightly toasted: 24 Oz

Unsalted butter, chopped: 8 Oz

Salt: 1 Teaspoon

– Place the peanuts in a large bowl.

– Melt the butter and piloncillo together in a saucepan and cook over medium heat until it is thick and caramelized. **make sure to keep a close eye because it can burn withinseconds**

– Remove from the heat and pour over the peanuts, stirring until well coated.

– Pour out onto a sheet tray and let cool to room temperature.

– Chop into small pieces and place in a airtight container.

(Recipes courtesy of Rosa Mexicano)

For more information, visit www.rosamexicano.com.