MERRY BERRY SUNDAE
Steps:
- Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
- Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
- Place a sheet of parchment paper on a sheet pan.
- Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
- Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
- Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
BERRY SAUCE
Steps:
- Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
- Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
RED BERRY SAUCE
Provided by Elizabeth Green
Categories Sauce Berry Fruit Brunch Dessert Vegetarian Raspberry Strawberry Vegan Simmer Gourmet Fat Free Kidney Friendly
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
- Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.
TART CHERRY AND RED WINE SUNDAE
"This is a sophisticated sundae. The tart cherries and red wine vinegar balance out the ice cream, so it's not too sweet," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
- Remove from the heat, remove the cinnamon stick and stir in the vinegar.
- Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.
MIXED BERRY AND CASSIS SUNDAES
Provided by Shelley Wiseman
Categories Liqueur Milk/Cream Berry Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
- Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
- Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
- Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.
RED, WHITE AND BLUEBERRY SUNDAES
Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
- Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g
TRIPLE-BERRY SUNDAES
Categories Berry Dessert Fourth of July Low Sodium Blueberry Raspberry Strawberry Summer Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
- Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.
RASPBERRY SAUCE FOR VERY BERRY SUNDAE
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve (or store in an airtight container, refrigerated, up to 5 days).
VERY BERRY SUNDAE
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, place scoops of ice cream on prepared pan; transfer to freezer. Repeat process with sorbet. Let scoops freeze 30 minutes.
- Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve.
BERRY BERRY SUNDAES
Categories Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Blackberry Blueberry Raspberry Strawberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups strawberries and raspberries in processor. Puree until smooth. Add powdered sugar and vanilla extract; blend well. Quarter remaining strawberries. Set aside.
- Scoop frozen yogurt into bowls, dividing equally. Spoon sauce over. Garnish with blueberries, blackberries, remaining strawberries, and mint
RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
MERINGUE SUNDAE WITH PEPPERY BERRY SAUCE
Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to date-night dinner.
Provided by Anna Stockwell
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
- Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
- Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.
RED BERRY COULIS
A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream
Provided by Cassie Best
Categories Dessert
Time 10m
Yield Makes about 200ml
Number Of Ingredients 3
Steps:
- Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.
Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber
RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES
Categories Dessert Fourth of July Blueberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
- Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.
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