Raspberry Chocolate Crunch Sundae
Author/Submitted by: firstname.lastname@example.org
Ice Cream/Frozen Yogurt
or thawed frozen
Chambord Raspberry Liqueur
Raspberry Sorbet And Vanilla Ice Cream,
* see note
Chocolate Ice Cream
Make the raspberry sauce: 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 puree 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: 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.
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.
* such as Haagen Dazs Raspberry Sorbet and Cream.