Raspberry Fudge Sundae Topping Food

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 SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

FIGGY SUNDAES

Steps:

• Toast nuts over low heat in a small pan. Warm the chocolate hazelnut spread in the microwave on high until it has the consistency of hot fudge sauce, 40 seconds to 1 minute. In sundae cups or small bowls, layer ice cream with sliced cookies, toasted nuts, and chocolate hazelnut sauce. Garnish with a twist of whipped cream from a canister.

HOT FUDGE SUNDAES

Steps:

• In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon.
• Scoop ice cream into serving dishes top with sauce and toppings of you choice

RASPBERRY HOT FUDGE SUNDAES

Steps:

• 1. Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
• 2. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
• 3. Remove sauce from heat.
• 4. Stir in framboise.
• 5. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
• 6. For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
• 7. Top with 2 scoops of ice cream.
• 8. Spoon 3 tablespoons sauce over.
• 9. Sprinkle raspberries over and serve immediately.

RASPBERRY HOT FUDGE SUNDAES

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

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 HOT FUDGE SUNDAES

Steps:

• Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
• Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
• Remove sauce from heat.
• Stir in framboise.
• (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
• For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
• Top with 2 scoops of ice cream.
• Spoon 3 tablespoons sauce over.
• Sprinkle raspberries over and serve immediately.

RASPBERRY-FUDGE SUNDAE TOPPING

Steps:

• Mix dry ingredients; set aside.
• Cook cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
• Add chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.