CHOCOLATE-RASPBERRY SUNDAES
Steps:
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
RASPBERRY HOT FUDGE SUNDAES
Categories Berry Chocolate Dairy Dessert Valentine's Day Kid-Friendly Quick & Easy Oscars Backyard BBQ Frozen Dessert Raspberry Winter Birthday Bon Appétit Small Plates
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
- For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.
SUMMER HOT FUDGE SUNDAES
Categories Berry Chocolate Dairy Fruit Dessert Kid-Friendly Strawberry Orange Almond Summer Chill Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- For sauce
- Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.)
- For sundaes
- Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes.
- Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve.
RASPBERRY-FUDGE SUNDAE TOPPING
You could buy super-expensive deliciousness like this at a gourmet shop. Or you can make our Raspberry-Fudge Sundae Topping at home.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix dry ingredients; set aside.
- Cook cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
- Add chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 30 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 15 g, Protein 1 g
VANILLA ICE CREAM WITH HOT FUDGE SAUCE AND RASPBERRIES
Although I haven't made this yet I am planning on making this ice cream sundae soon. Prep time includes standing and freezing time. Recipe source: Bon Appetit (June 1987)
Provided by ellie_
Categories Frozen Desserts
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
- Whisk yolks (or egg substitute) and sugar in a bowl.
- Reheat half-and-half.
- Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
- Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
- Cover and refrigerate ice cream until well chilled.
- Transfer to ice cream maker and process according to manufacturer's directions.
- Freeze in freezer overnight.
- To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
- Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
- Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
- To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.
Nutrition Facts : Calories 905.3, Fat 62.5, SaturatedFat 35.1, Cholesterol 323.4, Sodium 140.5, Carbohydrate 85.9, Fiber 10.1, Sugar 56.3, Protein 14.7
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