Raspberry chocolate crunch sundae
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Raspberry Sauce----- | ||
| 2 | cups | Fresh Raspberries -- or |
| Thawed frozen | ||
| ⅓ | cup | Superfine Sugar -- |
| (instant-dissolving) | ||
| ¼ | cup | Chambord Raspberry Liqueur |
| 1 | teaspoon | Lemon Juice |
| Assembly----- | ||
| 1 | cup | Heavy Cream |
| 1 | tablespoon | Granulated Sugar |
| ½ | teaspoon | Vanilla Extract |
| 2 | pints | Raspberry Sorbet And Vanilla |
| Ice Cream -- * see note | ||
| 1 | pint | Chocolate Ice Cream |
| ½ | cup | Chocolate Syrup |
| 24 | Amaretti Cookies | |
| ¼ | cup | Chambord |
| ½ | pint | Fresh Raspberries |
| 4 | servings. | |
Directions
* such as Haagen Dazs Raspberry Sorbet and Cream.
Make the raspberry sauce:
1. In a food processor fitted with the metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice. Process the mixture for 30 to 45 seconds, or until smooth. Strain the pur‚e through a fine-meshed sieve into a small bowl. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
Assemble the sundaes:
1. In a chilled 4½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form. Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and refrigerate the cream until ready to use.
2. Spoon about l ½ tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the raspberry sorbet and vanilla ice cream on top of the cookie layer. Drizzle about 1 ½ tablespoons of the chocolate syrup over the scoop. Top with a scoop of chocolate ice cream and a drizzle of raspberry sauce and 4 or 5 raspberries. Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of raspberry sorbet and vanilla ice cream. Drizzle with some of the raspberry sauce. Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh raspberries and an amaretti cookie. Repeat this procedure to make 4 sundaes. Serve immediately.
Recipe By : webmaster@godiva. com