Raspberry Chocolate Crunch Sundae |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no? Ingredients:
2 cups fresh raspberries or 2 cups thawed frozen raspberries |
1/3 cup superfine sugar (instant dissolving) |
1/4 cup chambord raspberry liquor |
1 teaspoon lemon juice |
1 cup heavy cream |
1 tablespoon granulated sugar |
1/2 teaspoon vanilla extract |
2 pints raspberry sorbet, and cream (haagen dazs brand) |
1 pint chocolate ice cream |
1/2 cup godiva chocolate syrup |
24 amaretti cookies |
1/4 cup chambord raspberry liquor |
1/2 pint fresh raspberry |
Directions:
1. MAKE THE RASPBERRY SAUCE:.
2. In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
3. Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
4. Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
5. ASSEMBLE THE SUNDAES:.
6. In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
7. Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
8. Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
9. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
10. Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
11. Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
12. Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
13. Repeat this procedure to make 4 sundaes.
14. Serve immediately.
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