ITALIAN GELATO SUNDAES WITH NUTELLA
As a dessert, fior di latte refers to gelato made without egg yolks so that the pure flavor of the sweet cream can shine. If you have a gelateria in your neighborhood, get a couple of pints to go. If not, use vanilla ice cream and your imagination.
Provided by Ignacio Mattos
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.
CHERRY VANILLA JUBILEE SUNDAE
Steps:
- Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match.
- Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
GOTHAM SUNDAE
Steps:
- 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.
- 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.
- Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
- 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.
- 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.
- 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.
- 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.
RASPBERRIES JUBILEE SUNDAES
Provided by Lorraine Vassalo
Categories Dessert Low Sodium Frozen Dessert Raspberry Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
- Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.
CHERRY JUBILEE SUNDAE
From Dell purse book 1965; canned cherry pie filling; has cherry liqueur in this; can add those flat cookies pizzelles.
Provided by Dienia B.
Categories Ice Cream
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cherry pie filling, cinnamon, cloves, and orange juice into a large pan.
- Add cherry liqueur and bring to a boil, stirring constantly.
- Scoop ice cream into sundae dishes.
- Top with hot cherries.
Nutrition Facts : Calories 203.9, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 63.4, Carbohydrate 31.9, Fiber 0.9, Sugar 14.3, Protein 2.5
JUBILEES
Use jams or jellies of different flavors to fill these chewy cookies.
Provided by Randy Myers
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
- Bake for 15 to 20 minutes in the preheated oven, or until firm.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 30 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 179.7 mg, Sugar 17.2 g
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