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Thick Shakes With Strawberry-Mascarpone Panini

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“The vanilla sauce and jam can be refrigerated for up to 3 days if you want to make it ahead. Also, try pairing these panini with vanilla shakes- It's great! From Food & Wine, June 2005.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large metal bowl with ice water and set another large metal bowl in it- Set a strainer in the bowl.
  2. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until slightly pale.
  3. In a medium saucepan, heat the milk with the cream and vanilla beans and seeds until small bubbles appear around the edge.
  4. Add the hot milk to the egg mixture in a thin stream, whisking constantly.
  5. Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes.
  6. Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally.
  7. Meanwhile, in a saucepan, combine the strawberries, orange juice, zest, vinegar and the remaining 1/4 cup of sugar; season very lightly with salt and pepper.
  8. Bring to a boil and cook over moderately high heat, stirring frequently, until the mixture has become jammy, about 10 minutes- Transfer the jam to a bowl and let cool.
  9. Heat a panini press or griddle over low heat. Spread the mascarpone on 4 of the brioche slices.
  10. Spoon 3 tablespoons of the jam on each of the other 4 slices and close the sandwiches.
  11. Brush the sandwiches with butter and grill or press until golden, about 5 minutes.
  12. Transfer the panini to a cutting board and dash with confectioner's sugar.
  13. Halve each sandwich.
  14. Put 1 pint of ice cream and half of the vanilla sauce in a blender and blend until smooth.
  15. Pour into 2 large glasses.
  16. Repeat with remaining ice cream and vanilla sauce to make 2 more shakes.
  17. Serve the milk shakes right away, with the panini.

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