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MAY 2000
RECIPES

Doug's Chocolate Cups with Ricotta Cream and Strawberries

Paradise Sundae

Chocolate Angel Food Cake

Chocolate Floating Island



Sweet Spot

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Paradise Sundae

Tips: This is my idea of something good, and it's very easy to make.Of course you can change it around to suit your particular taste; however, the only caveat is that it must be served immediately, as it contains ice cream. Promise me you will use a high-quality ice cream and good chocolate syrup here, otherwise there's no point in making this! You can omit the liqueur, if you wish. Some people don't wash raspberries before using them in something like this, but I prefer to do so. I discard any that are soft or moldy, then wash the berries very quickly in cold water and drain them well on paper towels. While using chocolate ice cream is certainly a possibility, I feel it overwhelms the other flavors.

Yield: 1 sundae

Sundae:

  • Good-quality chocolate syrup (about 2 Tbsp., though I don't bother to measure it)
  • 1 large scoop good-quality chocolate chip OR vanilla fudge ice cream, slightly softened
  • About 2 tsp. black raspberry liqueur (optional)
  • Fresh raspberries 
  • Lightly sweetened whipped cream

Optional Garnish:

  • Chocolate sprinkles

Place a small pool of chocolate syrup into the bottom of a 7-ounce wineglass. Place the scoop of ice cream on top of the syrup, then drizzle the optional liqueur over the ice cream. Top with as many fresh raspberries as you can reasonably fit into the wineglass, then finish the sundae with a pouf or rosette of lightly sweetened whipped cream. If desired, garnish with chocolate sprinkles. Serve immediately!


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