Hot Bittersweet Sundaes With Coffee Gelato
It’s been said that the last luxury in the world is privacy. This is a meal for two to enjoy in private: at home. The do-ahead veal chops are seared on top of the stove, then baked in the oven for 5 to 8 minutes. Meanwhile, the pan juices are made in the searing skillet. This way, last-minute cooking is minimal.
Roast the fingerling potatoes and mushrooms with a final dash of pesto. It’s easy to do and appealing. If you want more vegetables and color on the plate, serve tender haricots verts tossed with extra-virgin olive oil, salt and pepper. And pour the best Pinot Noir you can find.
For dessert, coffee gelato is sauced with thick homemade bittersweet fudge sauce and sprinkled with chopped white chocolate and toasted walnuts.
Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast them until fragrant, 5 to 6 minutes. Do not let them brown. Cool. (Can be done ahead and frozen. Return to room temperature before using.)
Place the chocolate, butter, sugar and milk in a microwave-safe dish that holds 3 cups. Cook on 10% power for 1 minute stirring once after 30 seconds. Stir until smooth. Stir in the baking powder and vanilla. (This can be made a week ahead and refrigerated or frozen up to 1 month. Let it come to room temperature before reheating.)
Place 2 scoops of gelato into each of 2 shallow dessert plates. Spoon the hot sauce over, dividing evenly. Sprinkle 2 tablespoons each of white chocolate and walnuts over both sundaes. Serve immediately.
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