• Tony D'Onofrio

Samantha Jean's Million Dollar Dessert

Serves 4


Ingredients:

2 tablespoons of butter

8 ounces of fresh raspberries

1 lemon

1 orange

1 ½ ounces of Raspberry Rum

1 ½ ounces of Cointreau

1 ½ ounces of Chambord

12 fresh strawberries

4 sprigs of mint

8 scoops of Vanilla ice cream

Powdered sugar


Directions:

1. Sauté 8 ounces of fresh raspberries in 2 tablespoons of butter on medium heat.


2. Cut of strips of peel from the lemon and orange and add to the raspberry sauté.

Sauté 8 oz. of fresh raspberries in 2 tbsp. butter.

3. Squeeze the remainder of the lemon and orange and add the juice to the raspberry sauté.


4. Continue to sauté with medium heat for 2 to 3 minutes.


5. Separate out the raspberry seeds, lemon and orange peel from the raspberry sauté.

Squeeze lemon and orange into sauté. Add peel.

6. Add 1 ½ ounces of Raspberry Rum, 1 ½ ounces of Cointreau and 1 ½ ounces of Chambord.Sauté for another minute. Optional – flambé mixture.


7. Quarter the 12 strawberries and add to 4 serving bowls of 2 scoops of vanilla ice cream.


8. Pour sauce over 4 serving bowls of 2 scoops of vanilla ice cream and strawberries, Add a mint sprig to each serving bowl and sprinkle with powdered sugar.

Serve!


Separate seeds and peels from sauté.



Voila!


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