Cajeta Sundae Recipe

Stella Parks
Cajeta Sundae Recipe
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  • Yield:Serves 4 to 6
  • Active time:10 minutes (to assemble)
  • Total time:6 hours (for component recipes; mostly downtime)

[Photograph: Vicky Wasik]

The various elements of this sundae can be prepared over the course of a week, then assembled in a few minutes flat. The sweet toffee flavor and creamy consistency of the cajeta ice cream pairs well with the salty crunch of popcorn, but you can use whatever sort of topping you prefer, from peanuts to pretzels.

Why It Works

Salty-sweet, with a Cracker Jack vibe. Read the Whole Story
  • Crunchy, salty popcorn contrasts the sweet and creamy cajeta in its many forms.

Ingredients

Directions

  1. 1.

    Before starting, freeze parfait glasses until frosty. Divide ice cream into as many portions as you prefer, dunking the ice cream scoop in hot water from time to time to ensure a clean release. Drizzle each with a few tablespoons of warm cajeta, then top with a generous dollop of Cajeta Whipped Cream. Sprinkle with salted popcorn or other topping and serve immediately.

Stella Parks

CIA trained pastry nerd, prodigal food writer, and certified BraveTart. Once upon a time, Stella cashed out her life savings to attend language school in Tokyo so she could read the secret menu at her favorite sushi joint. Later, Food & Wine would point to that sort of compulsive dedication in naming her one of America’s Best New Pastry Chefs. When not wearing her chocolate sprinkle glove or at work on her (eternally) forthcoming cookbook, Stella spends most of her time polishing Star Trek quotes and playing video games.

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