Blackberry Chocolate Crunch Sundae Recipe - sauce

Method

• * Such as Haagen Dazs Blackberry Sorbet and Cream.
• Make the Blackberry sauce:1.
• In a food processor fitted with the metal chopping blade, combine the Blackberries, 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 Blackberry sauce into the bottom of a large sundae glass.
• Add in 4 or possibly 5 Blackberries.
• Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 tsp.
• Chambord.
• Place a small scoop of the Blackberry 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 Blackberry sauce and 4 or possibly 5 Blackberries.
• Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 tsp.
• Chambord.
• Top with a scoop of Blackberry sorbet and vanilla ice cream.
• Drizzle with some of the Blackberry sauce.
• Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Blackberries and an amaretti
• cookie.
• Repeat this procedure to make 4 sundaes.
• Serve immediately.
• 4 servings.