Caramel Passion Fruit Sundaes Recipe
Ingredients
| CARAMEL SAUCE | ||
| Sugar | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Unsalted butter | 4 Tablespoon | |
| 1/2 vanilla bean, split, seeds scraped | ||
| SUNDAES | ||
| 24 chocolate wafer cookies, crushed (5 ounces) | ||
| 1 pint passion fruit sorbet, softened slightly | ||
| 1 pint vanilla ice cream, softened slightly | ||
Directions
1. Make the caramel sauce: In a saucepan, stir the sugar with the water; bring to a boil over high heat. Using a wet pastry brush, wash down any sugar crystals from the side of the pan. Cook without stirring until deep amber caramel forms, 8 minutes. Remove the saucepan from the heat; carefully whisk in the heavy cream, butter and vanilla bean and seeds. Carefully scrape the caramel sauce into a heatproof glass jar; let cool to room temperature. Discard the vanilla bean.
2. Assemble the sundaes: Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses. For each sundae, top the crumbs with a 1/4 cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4 cup scoop of the vanilla ice cream. Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.
2. Assemble the sundaes: Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses. For each sundae, top the crumbs with a 1/4 cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4 cup scoop of the vanilla ice cream. Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.
Chef
