Raspberry Rosemary Sundaes Recipes

VANILLA-RASPBERRY SUNDAES WITH SPOON-SHAPED COOKIES

Steps:

• Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
• Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.
• Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
• Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
• Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.

CHOCOLATE-RASPBERRY SUNDAES

Steps:

• Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
• Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS

Steps:

• To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
• In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
• Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

RASPBERRIES JUBILEE SUNDAES

Steps:

• Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
• Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.

RASPBERRY ICE CREAM SUNDAE SAUCE

Steps:

• Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
• Heat the sugar and the water to gether until the sugar is dissolved.
• Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
• Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

RASPBERRY SAUCE FOR SUNDAES

Steps:

• Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.

RASPBERRY SAUCE FOR VERY BERRY SUNDAE

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).