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Ingredientes
- Boysenberry Sauce-----
- 2 c. Fresh Boysenberries -- or possibly Thawed frzn
- 1/3 c. Superfine Sugar -- (instant-dissolving)
- 1/4 c. Chambord Boysenberry Liqueur
- 1 tsp Lemon Juice Assembly-----
- 1 c. Heavy Cream
- 1 Tbsp. Granulated Sugar
- 1/2 tsp Vanilla Extract
- 2 pt Boysenberry Sorbet And Vanilla Ice Cream -- * see note
- 1 pt Chocolate Ice Cream
- 1/2 c. Chocolate Syrup
- 24 x Amaretti Cookies
- 1/4 c. Chambord
- 1/2 pt Fresh Boysenberries
Direcciones
- * Such as Haagen Dazs Boysenberry Sorbet and Cream.
- Make the Boysenberry sauce:1. In a food processor fitted with the metal chopping blade, combine the Boysenberries, sugar, Chambord, and lemon juice. Process the mix for 30 to 45 seconds, or possibly till smooth. Strain the puree through a fine-meshed sieve into a small bowl. Cover with plastic wrap and chill for at least 1 hour, till chilled.
- Assemble the sundaes:1. In a chilled 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till slightly stiff peaks begin to create. Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and chill the cream till ready to use.
- 2. Spoon about l 1/2 Tbsp. of the Boysenberry sauce into the bottom of a large sundae glass. Add in 4 or possibly 5 Boysenberries. Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 tsp. Chambord. Place a small scoop of the Boysenberry sorbet and vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2 Tbsp. of the chocolate syrup over the scoop. Top with a scoop of chocolate ice cream and a drizzle of Boysenberry sauce and 4 or possibly 5 Boysenberries. Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 tsp. Chambord. Top with a scoop of Boysenberry sorbet and vanilla ice cream. Drizzle with some of the Boysenberry sauce. Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Boysenberries and an amaretti
- cookie. Repeat this procedure to make 4 sundaes. Serve immediately.
- 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 167 | 34% |
| Total Fat 19.04g | 24% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 91mg | 4% |
| Potassium 421mg | 12% |
| Total Carbs 79.36g | 21% |
| Dietary Fiber 6.9g | 23% |
| Sugars 52.94g | 35% |
| Protein 5.27g | 8% |
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