Raspberry Chocolate Crunch Sundae Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Raspberry Sauce-----,
2 cup: Fresh Raspberries, or
Thawed frozen,
1/3 cup: Superfine Sugar --,
, instant-dissolving
1/4 cup: Chambord Raspberry Liqueur,
1 tsp: Lemon Juice,
Assembly-----,
1 cup: Heavy Cream,
1 tbsp: Granulated Sugar,
1/2 tsp: Vanilla Extract,
2 pint: Raspberry Sorbet And Vanilla,
Ice Cream, * see note
1 pint: Chocolate Ice Cream,
1/2 cup: Chocolate Syrup,
24: Amaretti Cookies,
1/4 cup: Chambord,
1/2 pint: Fresh Raspberries,
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 4 1/2-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 1/2 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 1/2
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.
4 servings.
Recipe By : webmaster@godiva. com
Source from luhu.jp
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 4 1/2-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 1/2 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 1/2
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.
4 servings.
Recipe By : webmaster@godiva. com
Source from luhu.jp