Black Forest Sundae Food

BLACK FOREST SUNDAES WITH BROWNIES

Steps:

• For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
• Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
• To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
• To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
• FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)

BLACK FOREST SUNDAE

Steps:

• Line a 5-cup gelatin mold or bowl with aluminum foil.
• Arrange 12 whole cherries on the bottom of the foil.
• Chop remaining cherries; fold into softened ice cream.
• Spoon half of the ice cream mixture into bottom of mold.
• Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping.
• Sprinkle cookie crumbs over top of ice cream; press lightly.
• Freeze 4 to 6 hours or until firm.
• Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling.
• Garnish with whipped cream and walnuts.
• Freeze until serving.

BLACK FOREST SUNDAES

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling. Garnish with whipped cream and walnuts. Freeze until serving.

BLACK FOREST TRIFLE

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.