While you may be familiar with adding a punch of heat to traditional savory favorites like tacos — both hard-shelled and soft-shelled — as well as chicken, on this morning’s all-new episode of The Kitchen the co-hosts shared three new ways to feel the sweet burn in sweet treats. To key to ensuring that spicy ingredients don’t overpower a dessert is to balance those flavors with naturally sweet ones, which Sunny Anderson, Geoffrey Zakarian and Katie Lee demonstrate in their must-try recipes. Read on below to see how they do it.
It takes only three ingredients to make Sunny’s Paprika Ganache, boasting the smoky heat of Hungarian paprika. After just a few minutes of resting together, the warm cream will melt the spice-spiked semisweet chocolate and the mixture will be ready to stir until smooth.
Cinnamon sugar is a timeless doughnut topping, but in true Iron Chef fashion, GZ takes the original to the next level with his Doughnuts with Chile Sugar. Just after frying the doughnuts, he rolls them in sugar laced with a duo of chile powder and Hungarian paprika for over-the-top taste.
For a frozen treat that’s both cool and hot, look to Katie’s Mango Lassi Ice Pops. Inspired by the beloved drink, these simple treats are easy to prep, thank to store-bought frozen mango, and they feature a hearty richness in the form of sweetened condensed milk, which pairs well with fresh ginger and a pinch of fragrant cardamom. Perhaps best of all, since Katie freezes these ice pops in everyday paper cups, there’s no special equipment needed to make the recipe.
Tune in to an all-new episode of The Kitchen on Saturday at 11a|10c.
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The Heat Is On with Sweet Desserts