Raspberry chocolate crunch sundae
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Raspberry chocolate crunch sundae
  Chocolate    Ice cream  
Last updated 6/12/2012 1:19:51 AM. Recipe ID 51351. Report a problem with this recipe.
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      Title: Raspberry chocolate crunch sundae
 Categories: Godiva, Chocolate, Ice cream
      Yield: 4 Servings
 
           Raspberry Sauce-----
      2 c  Fresh Raspberries -- or
           Thawed frozen
    1/3 c  Superfine Sugar --
           (instant-dissolving)
    1/4 c  Chambord Raspberry Liqueur
      1 ts Lemon Juice
           Assembly-----
      1 c  Heavy Cream
      1 tb Granulated Sugar
    1/2 ts Vanilla Extract
      2 pt Raspberry Sorbet And Vanilla
           Ice Cream -- * see note
      1 pt Chocolate Ice Cream
    1/2 c  Chocolate Syrup
     24    Amaretti Cookies
    1/4 c  Chambord
    1/2 pt Fresh Raspberries
 
  * 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.
  
  




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Recipe ID 51351 (Apr 03, 2005)

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