Raspberry Chocolate Crunch Sundae

Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

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 Nutrition

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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