Gotham Sundae (Wayne Harley Brachman) Recipe

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Gotham Sundae (Wayne Harley Brachman)
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Ingredients:

Directions:

  1. Strawberry Sauce:
  2. Pineapple Upside-Down Sauce: Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
  3. Yield: 1 quart
  4. Strawberry Sauce: Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
  5. Yield: 1 quart
  6. Chocolate-Dipped Frozen Banana Bonbons:
  7. Cocoa Whipped Cream: Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
  8. Butterscotch Sauce: Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
  9. Yield: 2 cups
  10. Rich Chocolate Syrup: Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
  11. Yield: a little more than 2 cups
  12. Chocolate-Dipped Frozen Banana Bonbons: Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
  13. Yield: 30 pieces
  14. After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 812.61 Kcal (3402 kJ)
Calories from fat 425.25 Kcal
% Daily Value*
Total Fat 47.25g 73%
Cholesterol 118.73mg 40%
Sodium 103.56mg 4%
Potassium 600.55mg 13%
Total Carbs 96.73g 32%
Sugars 79.34g 317%
Dietary Fiber 5.45g 22%
Protein 8.81g 18%
Vitamin C 30.2mg 50%
Vitamin A 0.3mg 9%
Iron 1.4mg 8%
Calcium 186.6mg 19%
Amount Per 100 g
Calories 260.67 Kcal (1091 kJ)
Calories from fat 136.41 Kcal
% Daily Value*
Total Fat 15.16g 73%
Cholesterol 38.09mg 40%
Sodium 33.22mg 4%
Potassium 192.65mg 13%
Total Carbs 31.03g 32%
Sugars 25.45g 317%
Dietary Fiber 1.75g 22%
Protein 2.83g 18%
Vitamin C 9.7mg 50%
Vitamin A 0.1mg 9%
Iron 0.5mg 8%
Calcium 59.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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