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Raspberry Chocolate Crunch Sundae

* Exported from MasterCook II *

Raspberry Chocolate Crunch Sundae

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Raspberry Sauce-----
2 Cups Fresh Raspberries -- or thawed frozen
1/3 Cup Superfine Sugar -- (instant-dissolving)
1/4 Cup Chambord Raspberry Liqueur
1 Teaspoon Lemon Juice
-----Assembly-----
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Pints Raspberry Sorbet And Vanilla Ice Cream -- * see note
1 Pint Chocolate Ice Cream
1/2 Cup Chocolate Syrup
24 Amaretti Cookies
1/4 Cup Chambord
1/2 Pint Fresh Raspberries

* such as Haagen Dazs Raspberry Sorbet and Cream.

Make the raspberry sauce:

1. 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 pur‚e
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:

1. 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.

2. 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.

4 servings.

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