Berry Sundaes With White Chocolate Sauce Recipes

MELTED WHITE CHOCOLATE SAUCE WITH BERRY COMPOTE

Steps:

• In a saucepan, heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce for 10 minutes. Set aside. Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved. Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup. Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted. Cook for another 5 minutes. Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve.

ICED BERRIES WITH WHITE CHOCOLATE SAUCE

Steps:

• Pile the berries into pretty glasses or onto plates and freeze for 20 mins - press the fast-freeze button if you have one. The berries should become iced but not frozen solid.
• When ready, place the chocolate in a non-metallic bowl with the cream and microwave on High for 1 min. Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.

MIXED BERRY AND CASSIS SUNDAES

Steps:

• Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
• Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
• Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
• Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.

BLACK-AND-WHITE SUNDAES

Steps:

• Spoon 1 tablespoon of each of the sauces into each of 4 shallow serving dishes, placing them next to each other. Place a scoop of the chocolate ice cream on the marshmallow sauce and a scoop of the vanilla on the chocolate sauce. Top each scoop of chocolate ice cream with marshmallow sauce and each scoop of vanilla with chocolate sauce.
• Add a dollop of the whipped cream to each scoop and serve immediately.
• Melt the chocolate with the cream, 6 tablespoons water, and the salt in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.
• Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered, for up to 2 months. Shake well before serving chilled, or gently reheat before serving.
• With a rubber spatula, scrape the marshmallow cream into a bowl. Add 3 tablespoons of warm water to the jar, screw on the lid, and shake hard. Add the liquid to the bowl and whisk until smooth. Thin the sauce with 1 to 2 tablespoons water if necessary. Use immediately or transfer to a glass jar and store at room temperature, tightly covered, for up to 3 months. Serve at room temperature.

BERRIES WITH WHITE CHOCOLATE SAUCE

Steps:

• Combine the strawberries and blueberries together (gently) and divide among 4 bowls or glasses.
• Bring the cream to a boil in medium saucepan, remove from heat and add chocolate, stir until smooth.
• Stir in the Malibu liqueur.
• Pour the warm sauce over the berries and serve.

BERRIES & CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• In a large bowl, toss berries with vodka and sugar. Refrigerate, covered, overnight., Place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; stir with a whisk until smooth. Cool 15 minutes., Serve berry mixture over ice cream. Drizzle with chocolate sauce and sprinkle with almonds.

RED, WHITE AND BLUEBERRY SUNDAES

Steps:

• In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
• Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.

WHITE CHOCOLATE BERRY DESSERT

Steps:

• In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

TRIPLE-BERRY SUNDAES

Steps:

• Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
• Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.

BERRY SUNDAES WITH WHITE CHOCOLATE SAUCE

Steps:

• For white chocolate sauce~ Place the cream in a saucepan and bring almost to the boil over medium heat. Remove cream from heat.and add the chocolate and stir until smooth and melted. Stir in Cognac or brandy if using.
• Transfer chocolate sauce to a jug then refrigerate sauce until chilled.
• Process sugar and 1/2 the strawberries in a food processor until smooth.
• For serving ~ place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass and top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses.
• Serve immediately.