Recipe: The Elvis Sundae

by Stephanie Zonis

The Elvis Sundae

Elvis Presley was born on January 8, 1935. Say what you will about the man and his songs, but it is undeniable that he changed forever the character of mainstream American pop music. I once read that "the King" was fond of fried peanut-butter-and-banana sandwiches, so I tried to modify that idea for this column. I did come up with a workable sandwich, but I think the whole concept is much better for an ice cream sundae.

Both sauces for this can be made ahead and reheated. The bananas you use should be ripe, but if they are overripe and too soft, they'll be difficult to slice neatly. As you might expect, the sundae must be served immediately upon completion. Good for kids, who can help with putting it together. Also, this would be fun to serve (not to mention impressive to see) as a "family-style" sundae, put together in one large bowl.

Milk Chocolate Sauce:
9 ounces good-quality milk chocolate, finely chopped
Few grains salt
1/3 cup hot water

Peanut Butterscotch Sauce:
1 cup firmly packed light brown sugar
2/3 cup heavy cream
1/3 cup plus 1 Tbsp. smooth (not crunchy) peanut butter
1/3 cup granulated sugar
1/4 cup light corn syrup
1/4 cup unsalted butter, cut into thin pats

For Assembly:
Ripe banana(s)
Good-quality milk chocolate chunks or chips
Coarsely chopped roasted peanuts (salted or unsalted, your choice)
Good-quality vanilla ice cream, slightly softened

For Milk Chocolate Sauce:
About 1-1/3 cups

In medium heatproof bowl, combine chopped chocolate and salt. Place over hot water on low heat (water should not touch bottom of bowl). Stir often until melted and smooth. All at once, add hot water; stir until incorporated and smooth. Remove from heat and hot water. (Alternatively, chocolate may be melted in the microwave at 50% (medium) power. Heat for short intervals, stirring well after each, until melted and smooth.)

Cool briefly, then chill, covering tightly when cold. Store in refrigerator for up to 5 days.

Note:
Milk chocolate can be stubborn about melting. If your sauce refuses to become smooth after the hot water has been added, turn it into the work bowl of a food processor fitted with a steel blade; process just until smooth.

For Peanut Butterscotch Sauce:
About 2-1/3 cups

In 1 to 1-1/2 quart, heavy-bottomed, non-aluminum saucepan, combine all ingredients. Place over low heat, and stir almost constantly until sugars are dissolved. Increase heat to medium; stir frequently until sauce comes to a boil. Remove from heat.

Cool briefly, then chill, covering tightly when cold. Store in refrigerator for up to 5 days.

For Assembly:
Have ready your ripe banana(s), chopped peanuts, and milk chocolate chunks. Have sundae dishes at hand (I like clear dishes for this sundae, but any dish with sides that aren't too shallow will do).

Reheat sauces:
Scrape only as much of each sauce as you think you'll need into a heatproof bowl, a separate bowl for each sauce (repeated reheating and rechilling can make the sauces grainy). Place bowls over simmering water on low heat (water should not touch bottom of either bowl); stir frequently until both sauces are melted and warm. (Alternatively, reheat sauces in microwaveable bowls in the microwave at 50% (medium) power. Heat for very short intervals, stirring well after each, just until melted and warm.)

For each individual sundae, you'll need about 1/2 ripe banana. Slice this into thin slices, then place the slices on the bottom and partway up the sides of the bowl. Top with one or two scoops of a good, slightly softened vanilla ice cream. Drizzle a generous amount of each heated sauce over the ice cream, then sprinkle on the chopped peanuts and milk chocolate chunks. Serve immediately!

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This page created January 2001

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