Ann Reardon

$1000 ice-cream sundae recipe

golden dessert howtocookthat
 

If you have money to burn you can head to Serendipity 3 New York and order this amazing golden dessert for a cool $1000. It’s in the Guiness Book of World Records as the most expensive ice-cream sundae in the world! And today we are going to recreate it, using the exact ingredients, and find out how much it actually costs to make.

 

To make this most expensive dessert you will need:

Super Creamy Ice-cream Recipe
375ml or 1 2/3 cups cream
375ml or 1 2/3 cups crème fraîche
Tahitian Grade A Gourmet Vanilla Beans

150g (5.29 ounces) or 1 cup plus 1 tablespoon sugar

Chocolate Sauce
70g (2.47 ounces) (14 squares) Amedei Chuao Napolitains

the world’s rarest chocolate
65ml or 1/4 cup of cream

To assemble:
A crystal goblet

Amedei Porcelana Napolitains

Sugar Coated Gold Almonds , approx 7 per serving

Edible Gold 23.75K 5 sheets per serving.

Candied Fruit

Tahitian Gourmet Vanilla Beans

1 Madagascar Vanilla Bean

Grand passion whitefish roe (dessert caviar )

2 chocolate truffles (lots of truffle recipes here)

To assemble, place two sheets of edible gold into the goblet. Take scoops of ice-cream and add the seeds from the Madagascar vanilla pod on top. Then cover in edible gold. Add one scoop to the goblet and spoon over some of the chocolate sauce. Add the remaining two scoops and another spoonful of sauce. Add in some candied fruits, gold-covered sugared almonds and three squares of Amedei Porcelana chocolate. Add the sugar flower to the top of the dessert and serve with a few more sugared almonds and two chocolate truffles on the plate. If you happen to live in the USA you can also add a small bowl of dessert caviar to the very top. As the caviar must be refrigerated it cannot be shipped elsewhere.
ann reardon golden dessert
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

18 Comments View Comments

  1. Rating: 5

    Hello Ann,
    how many egg yolks do I need per serve?
    I cannot find this ingrdient in your recipe.
    Kind regards, Kristien

  2. Rating: 5

    i love your youtube chanal thx for teaching me about why 5 minute crafts is bad for me, hope i can make some of that yummy ice cream sunday

  3. Rating: 5

    Well, I’m allergic to eggs and gold so on top of being crazy expensive, it’s likely to kill me!

    • you can buy gold sheets for $8-10 on amazon

  4. Rating: 4

    Do I only have to chill the ice cream in the fridge? Or do I need to run it through an ice cream maker?

  5. Rating: 5

    Sounds ver decadent to be shared by lovers maybe those who do not eat meat or drink alcohol as that treasured memory for years to come with a photo taken of the time!!

  6. Rating: 5

    @ Sylvia Chill out; it’s just a fun ice cream recipe. It’s COVID-19 and folks just want to relax and have fun in the kitchen.

    Not everything needs to be a big think-piece on the socioeconomic disparities between wealth-classes in capitalist America.Chill.

  7. Rating: 5

    Hi I was just wondering how many servings does this make….. I love the sound of the recipe can’t wait to try it out!!! do you think if i swaped the expensive chocolate with normal chocolate it would taste simlar thank you so much for this recipe please reply soon!!!

  8. Rating: 5

    Aside from the cost of the ingredients what is the cost of labour involved in making the desert, serving and cleaning up after? It concerns me that people working in the food & hospitality industry get paid properly and I think it is important to remind people that they are paying for people’s skill and effort when we eat out because there have been many cases of staff not getting the award amount.
    I always enjoy seeing Ann’s creativity and the skill she displays to make things is remarkable. I give Ann 5 stars but I do find the values that justify a restaurant making and selling such an expensive dessert in the first place difficult to deal with because I have worked with low income people who have to decide if they pay the rent, the electricity bill or buy food. It is hard to know that while people struggle to meet basic needs others feel ok to use money for such frivolous ends as buying an over priced ice-cream covered with gold that has no flavour or known nutritional benefit.

  9. Rating: 4.5

    thought this was fun! Godiva chocolate and Hagen-Daz icecream would make a tasty version without all the gold leaf…! but it was fun to see you recreate this recipe.

  10. Hey Ann,
    I was just wondering where you buy your vanilla beans and gold leaf from.
    Thanks, Andro

  11. How do we access Tim’s youtube site?

    • Hi Judy, there’s links to his youtube channel in the description below the video on youtube 🙂

  12. Seriously there are some people who would pay that much money for a standard type ice cream?The only think that makes it expensive are the gold and choco kina but still way too much!

  13. You show us how to make it but don’t share the method of making this dessert. Do you not publish the recipe? If not, why don’t you? What’s the point of giving the amount of the ingredients and showing how to assemble it without showing how to make it? Is like reading the beginning of a book and the end but you don’t get the middle.

    Am I missing the recipe directions link somewhere on how to actually make the ice cream without having to keep stopping the video?

  14. Just for 1 person! 😉

  15. Hi Ann, are the ingredients given in the $1000 dessert for one person or more?
    Thank you
    Rosemarie

    • Hi Rosemarie, The ingredients are just for one!

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