Double Berry Sundae Food

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.

BLUEBERRY CRUMBLE SUNDAE

Steps:

• For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
• For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
• Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
• Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
• For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

DOUBLE BERRY BUNDLE

Steps:

• Preheat oven to 400 degrees F.
• Combine powdered sugar and powdered chocolate in a small bowl. In another small bowl, combine 2 tablespoons of sugar, berries, and chocolate chips. On a flat surface, lay 1 sheet at a time of the phyllo dough. Brush each sheet with butter, and sprinkle a small amount of the sugar mixture on each sheet. Repeat 3 more times until you have a 4-sheet layer of dough for each bundle. Take 1/2 of the berry/sugar/chocolate mix for each bundle, and place it in the center of the phyllo. Cut 3-inches off of each corner of the bundles and begin pulling all of the corners into the center to create a bundle. Pinch the top of the bundles to create a "pouch" and fluff the top edges. Brush the bundle with egg, coating evenly. Place the bundles on a buttered baking sheet. Bake for 20 minutes or until golden brown. Remove and place on a plate, then dust with the remaining powdered sugar mixture. Garnish with berries and serve immediately.

DOUBLE-BERRY SUNDAE

Steps:

• Place half the raspberries in a medium size glass bowl.
• Mash lightly with a fork.
• Add the blueberries, orange juice, honey, vanilla, almond extract and the remaining raspberries.
• Stir well to mix.
• Cover and let stand for at least 30 minutes to allow flavors to blend.
• Scoop the frozen yogurt into 4 dessert dishes.
• Stir the berry mixture and spoon over the yogurt.