Root New Orleans Shares Famous Recipe for Peppermint Patty Dessert, "The Yorkie"


Here’s how to make the 2012 NOWFE Fleur de Lis Culinary Best of Show Sweet Award winning “Yorkie” from Root chef Phillip Lopez.

Root New Orleans’ – Peppermint ‘Yorkie’

Per serving:

1 Peppermint Patty with vanilla wafer cookie (recipe follows)

1 cup Cocoa Puffs cereal

1 scoop Mint Chocolate Chip Ice Cream (recipe follows)

1 cup minted milk (recipe follows)

12 fresh mint leaves

Place Cocoa Puffs into bowl, top with Mint Chocolate Chip Ice Cream and Peppermint Patty. Add mint leaves and pour Minted Milk all over, until desired quantity has been reached

Peppermint Patty:

2 egg whites

8 cups powdered sugar

2/3 cup corn syrup

1 teaspoon peppermint extract or oil

Cornstarch for dusting

24 ounces semisweet chocolate

Beat the egg white until frothy but not stiff in electric mixer. With mixer set on medium speed, slowly add powdered sugar.

Add corn syrup and extract and knead mixture with hands until it has a smooth consistency, like dough. Add more powdered sugar if needed until dough is smooth.

With a rolling pin on a surface dusted with cornstarch, roll out dough until it’s wafer thin. Cut out rounds with a 3-inch round cutter and place on a cookie sheet. Freeze.

Prepare vanilla wafer cookies (below). When baked and cooled, melt chocolate over low heat in a double boiler.

Combine a peppermint patty and a vanilla wafer and dip them in melted chocolate. Placed dipped peppermint patties on a parchment-lined baking sheet and let rest at room temperature until chocolate hardens.

Vanilla wafer cookie:

1 cup butter (softened)

2 cups sugar

2 eggs, room temperature

2 tablespoon vanilla extract

2-1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt

With an electric mixer, beat butter and sugar together until creamy. Beat in eggs, one at a time, and then vanilla.

Combine flour and salt, then add to creamed mixture. Beat until just combined.

On surface dusted with flour, roll dough out thin. Cut out with a 3-inch round cookie cutter, and transfer to cookie sheets. Bake in a preheated 350-degree oven for 12-15 minutes. Cool on a wire rack.

Mint chocolate chip ice cream:

1 quart heavy cream

1/2 quart Half and Half

1-1/2 cups granulated sugar

15 egg yolks

2 tablespoon peppermint extract or oil

3 ounces green Crème de Menthe

1 cup chopped bittersweet chocolate

Heat the cream, half and half, and sugar in a medium sauce pot.

Temper in the egg yolks and slowly cook until base has reached the ribbon consistency. (Make sure to constantly stir the base or the eggs will scramble.)

Spin ice cream to manufacturer’s specifications. Fold in chopped chocolate at the end and freeze.

Minted Milk:

1 quart whole milk (any milk can be substituted)

1 cup granulated sugar

3 whole sprigs of fresh mint

Combine milk, sugar and mint in a sauce pot.

Place on stove and simmer for 30 minutes. (Do not let milk boil, it should always be at a constant simmer).

Remove from heat, strain and chill immediately


Photo: Jessica Tupper for Crave Local


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