sundae

Delightful Japanese Fruit Parfait recipe made with delicious layers of sponge cakes, granolas, fresh whipped cream, and ice cream, topped with fresh fruits! Enjoy 2 versions - Chocolate Banana Parfait and Strawberry Parfait!

Fruit Parfait (Strawberry Parfait &amp; Chocolate Banana Parfait)

whipped cream ((recipe follows))

castella cake

strawberries

cornflakes

chocolate syrup

vanilla ice cream

almonds

mint

Pocky

Brownie

Chocolate granolas

ice cream

banana

cigarette cookies

heavy (whipping) cream

sugar ((sugar

Gather all the ingredients.

And more...

Prepare ice bath by placing ice cubes and water in a large bowl. Place a clean and dry mixing bowl in the ice bath and add 2 cups heavy whipping cream, and 3 Tbsp sugar to keep cool.

Once cooled, transfer the mixing bowl to the stand mixer and whisk on high speed until medium to firm peaks. Transfer the whipped cream to a piping bag. You can put the bag in a tall glass and fold the top half of the bag outward as you see in the picture below.

Cut sponge cakes/castella/brownies into small cubes.

Slice fresh fruits of your choice.

Prepare Fillings:

Put cornflakes on the bottom of the glass. Place the strawberry slices vertically around the inner glass so that we can see the strawberry from outside the glass. Fill the void with whipped cream.

Add the chocolate syrup and some Castella cubes.

Add a scoop of ice cream and strawberry halves around the glass rim. Decorate with almond slices and whipped cream.

And put one whole strawberry, mint, and 2 pockys on top.

Assemble Strawberry Parfait:

Put granolas on the bottom of the glass. Add some whipped cream and brownie cubes. Squirt some chocolate syrup vertically on the inner glass so you can see chocolate marks from outside the glass.

Add whipped cream, granolas, and sliced almonds, then two scoops of ice cream, decorate with whipped cream and banana slices.

Top off with sliced almonds, chocolate syrups, mint leaves, and cigarette cookie on top.

Assemble Chocolate Banana Parfait:

The Best Butterscotch Sauce Recipe is one that keeps it simple; both in the ingredients and in the instructions.

The Best Butterscotch Sauce Recipe

real dairy butter, salted

brown sugar

whipping cream

tsp pure vanilla extract

pics sea salt, optional

Melt the butter in a medium sized saucepan...

Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavour of your sauce. I've used a light brown sugar in this instance because I was serving it with a molasses pudding and didn't want to overpower the flavour of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.

Cook the brown sugar and butter until it...

Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.

Bring to a slow simmer for about 7...

Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.

Store any leftover sauce in a mason jar...

Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

Makes about 2 cups

Feel like a kid again with this fantastic cherry and chocolate sundae - don't forget to lick the serving spoon!

Cherry-ripe sundae

vanilla ice-cream

white chocolate, chopped

(60 milliliters) thickened cream

tbsp caster sugar

tbsp shredded coconut

Apparently, this magical ball of chocolate ice cream, with its little surprise inside, was invented in the town of Pizzo in Abruzzo in 1943, but it has long been associated with Roman cafes such as Tre Scalini. This is a cheat's version using great chocolate ice cream and glace cherries.

Chocolate tartufo

chocolate

glace cherries

cocoa powder

hazelnuts,

Learn how to make your own honeycomb ice cream. If you don't have an ice cream maker, see the tip below for an alternative method

Honeycomb ice cream

honeycomb

pot double cream

milk

caster sugar

tsp vanilla extract

Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.

Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.

Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don’t have an ice cream machine, please see the tip below.

Tangy, floral citrus soaks up dark, smoky caramel for a sweet, sticky sundae unlike any other.

Citrus Caramel Sundaes With Toasted Almonds

seedless mandarin oranges (about 1½ lb.), peeled

(400 g) sugar

unsalted butter

Kosher salt

Flaky sea salt

That $2 box of sugar in your pantry is worth its weight in gold. Few other ingredients can transform quite like it. Burnt to a deep amber, it becomes a simple sweet-smoky caramel sauce you can spoon over juicy seasonal citrus and serve with a scoop of ice cream. The result tastes (and looks) restaurant quality, but for a fraction of the price. Take the caramel as far as you dare—dark as leather, with a few tendrils of smoke emanating from the pan, is just right. Too pale and the end result will be cloyingly sweet.
For more highly craveable recipes that’ll help save you some $$$ along the way, check out Shilpa’s monthly column, What a Steal.

Bon Appétit

Slice 6 large seedless mandarin oranges (about 1½ lb.), peeled, ½" thick across the equator (about 3 slices per fruit); transfer to a 3-qt. heatproof dish.

Combine 2 cups (400 g) sugar and 1 cup water in a medium saucepan, cover, and heat over medium, stirring occasionally, until sugar is dissolved, 4–7 minutes. Uncover and continue to cook, stirring or swirling pan occasionally, until syrup boils, then turns a deep brown color, 12–18 minutes. Remove from heat and gradually add 1 cup water (stand back—mixture will spatter and seize). Set pan over low heat and cook, stirring often, until caramel is completely dissolved, about 2 minutes.

Pour caramel over mandarin orange slices (they should be mostly submerged). Cover dish with a plate or plastic wrap and chill until very cold, at least 2 hours and up to 2 days.

Melt 1 Tbsp. unsalted butter in a small saucepan over medium. Add ½ cup sliced almonds and cook, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.

To serve, scoop 2 pints vanilla ice cream into bowls and place 2–3 mandarin orange slices in each bowl. Spoon caramel sauce over and around fruit; top with toasted almonds and a pinch of flaky sea salt.

Gadbad Ice Cream is actually an ice cream sundae arranged in a tall glass with three different flavors of ice cream and  jello, fresh fruits, chopped nuts layered in between to give it some 
texture and accentuate the taste.

Gadbad Ice Cream - Mangalore's Iconic Ice Cream Sundae

Vanilla Ice Cream

Strawberry Ice Cream

Pistachio Ice Cream

fruits (apple, pineapple, grapes)

tbsp cup chopped nuts (almonds, pistachio, cashews)

tbsp jello

cherry

First add a scoop of pistachio ice cream....

First add a scoop of pistachio ice cream. You can use any brand you want. I would recommend an Indian brand for most authentic taste.

Next add three tbsp of jello. You can...

Next add three tbsp of jello. You can more if you wish.

Top it off with a 2-3 tbsp of...

Top it off with a 2-3 tbsp of chopped nuts for that extra crunch

Add a scoop of strawberry ice cream

Layer in 3 tbsp of chopped fruits

Finally, finish it off by adding a scoop...

Finally, finish it off by adding a scoop of vanilla ice cream.

Add a cherry for garnish.

https://www.youtube.com/watch?v=2O-NTvBytiw

Let me show you how easy it is to make Gadbad Ice Cream. This iconic Mangalorean dessert is something you will not find in menus over here, but are very popular in the Mangalore/Udipi area.

For written recipe and exact measurement click here https://www.babsprojects.com/gadbad-ice-cream-mangalores-iconic-ice-cream-sundae/

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#BabsProjects #gadbad #icecreamsundae #icecreamdessert


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How to Make the Famous Mangalorean Gadbad Ice Cream Sundae

Chocolate & Banana Sundae Recipe | Woolworths

bananas, peeled, split lengthways

raspberries (to serve)

milk chocolate, chopped (or dark chocolate)

chocolate ice cream

granulated nuts (to serve)

coconut oil

Melt chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Cool for 10 minutes, but do not refrigerate.

Arrange banana pieces in four serving dishes. Top each with chocolate and vanilla ice-cream. Drizzle over chocolate sauce and finish with fresh raspberries and nuts to serve.

This next recipe is adapted from the Martha Stewart website (www.marthastewart.com).&nbsp;
&nbsp;

Brownie Sundae

oz (180 grams) bittersweet chocolate (61%), coarsely chopped

(300 grams) sugar

eggs

(30 grams) Dutch-process cocoa powder

salt

(60 grams)

caramel sauce,

vanilla ice cream,

This chocolate sundae cake is basically a fudge sundae in cake form, complete with a dark chocolate fudge cake, chocolate syrup, whipped cream, and a cherry on top.

Chocolate Sundae Cake

chocolate cake mix (plus required ingredients)

Hershey's chocolate syrup (about 22 ounces)

whipped topping

chopped nuts and cherries

Prepare the cake batter and bake the cake according to the package directions in a 9x13 baking dish.

Once done, remove the cake from the oven and poke holes all over the top with a fork while it&#39;s still hot. Pour the entire bottle of chocolate sauce over the cake then allow it to cool completely.

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