Blackberry and caramel sundae

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

This luxurious sundae is a perfect blend of vanilla ice cream, juicy blackberries, crispy toasted pecans, and rich caramel sauce. To incorporate the blackberries more seamlessly into the dessert, lightly crush them with sugar and crème de cassis for a more pronounced flavor and aroma. While they're steeping, whip up a quick caramel sauce using vanilla heavy cream, sugar, and butter. Once all the dessert components are ready, arrange them one by one in a tall glass like a parfait, top with whipped cream, and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Blackberry

4 cups blackberries
1/4 cup sugar
1/4 tbsp. crème de cassis liqueur

Caramel sauce

1 cup heavy cream
Half a vanilla pod, cut in half lengthwise, seeds scraped out
1.5 cups of sugar
1 tbsp chilled unsalted butter
A pinch of salt

Sunday

1 liter of vanilla ice cream
1 cup pecans, toasted and coarsely chopped
Fresh whipped cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blackberry, currant liqueur, cream dolce de leche, vanilla ice cream, pecans

Cooking the dish according to the recipe:

Prepare the blackberriesCombine the blackberries, sugar, and liqueur in a bowl. Let sit at room temperature for 30 minutes, then mash with a fork.
Prepare caramel sauceMeanwhile, in a small saucepan, combine the cream and vanilla bean with seeds and bring to a boil over medium heat. Remove from heat.

In a medium non-reactive saucepan, combine the sugar with 1/2 cup water over high heat. Cook until dark golden brown, 10-12 minutes. Remove from heat and gradually whisk in the vanilla cream (it will splatter), stirring constantly with a wooden spoon. Return to heat and cook until smooth. Remove from heat, discard the vanilla bean, and stir in the butter and salt.
For each serving of sundae, spoon a scoop of ice cream into a parfait glass and drizzle with caramel sauce. Top with blackberries and sprinkle with pecans. Repeat the layers two more times and top with whipped cream.

Categories:

recipe / Summer dishes / Cold dishes / Desserts / Ice cream, sorbets / / Bobby Flay