INGREDIENTS

INSTRUCTIONS

* such as Haagen Dazs Raspberry Sorbet and Cream.
Make the raspberry sauce:
1. In a food processor fitted with the metal chopping blade, combine the
raspberries, sugar, Chambord, and lemon juice. Process the mixture for 30
to 45 seconds, or until smooth. Strain the pur.e through a fine-meshed
sieve into a small bowl. Cover with plastic wrap and refrigerate for at
least 1 hour, until chilled.
Assemble the sundaes:
1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer, using the
wire whip attachment, beat the cream, sugar, and vanilla at medium-high
speed until slightly stiff peaks begin to form. Transfer the cream to a
pastry bag fitted with a star tip (such as Ateco #7) and refrigerate the
cream until ready to use.
2. Spoon about l 1/2 tablespoons of the raspberry sauce into the bottom of
a large sundae glass. Add 4 or 5 raspberries. Coarsely crumble 2 amaretti
cookies over the berries and drizzle with 1 teaspoon Chambord. Place a
small scoop of the raspberry sorbet and vanilla ice cream on top of the
cookie layer. Drizzle about 1 1/2 tablespoons of the chocolate syrup over
the scoop. Top with a scoop of chocolate ice cream and a drizzle of
raspberry sauce and 4 or 5 raspberries. Coarsely crumble 2 more amaretti
cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a
scoop of raspberry sorbet and vanilla ice cream. Drizzle with some of the
raspberry sauce. Pipe a large rosette of whipped cream on top of the sundae
and garnish with fresh raspberries and an amaretti
cookie. Repeat this procedure to make 4 sundaes. Serve immediately.
Recipe By     : webmaster@godiva.  com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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