Raspberry chocolate crunch sundae

 
                     Raspberry Chocolate Crunch Sundae
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Godiva                           Chocolate
                 Company                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Raspberry Sauce-----
    2      Cups          Fresh Raspberries -- or thawed frozen
      1/3  Cup           Superfine Sugar -- (instant-dissolving)
      1/4  Cup           Chambord Raspberry Liqueur
    1      Teaspoon      Lemon Juice
                         -----Assembly-----
    1      Cup           Heavy Cream
    1      Tablespoon    Granulated Sugar
      1/2  Teaspoon      Vanilla Extract
    2      Pints         Raspberry Sorbet And Vanilla Ice Cream -- * see note
    1      Pint          Chocolate Ice Cream
      1/2  Cup           Chocolate Syrup
   24                    Amaretti Cookies
      1/4  Cup           Chambord
      1/2  Pint          Fresh Raspberries
 
 * 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.
 
 4 servings.
 
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