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Ingredients
Organic Vanilla Bean Ice Cream
½ cup + 2 tablespoons finely chopped organic dark chocolate
½ cup + 2 tablespoons finely chopped organic milk chocolate
6 ounces organic fresh cherries, pitted (plus extra for garnish)
¼ cup organic cane sugar
¼ cup water
2 teaspoons organic cane sugar
1 teaspoon organic almond extract
Directions
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Chop both chocolates into small pieces. Place in a heatproof bowl.
Using a double boiler, melt the chocolate and once completely melted slowly add 1 cup Organic Valley Heavy Whipping Cream and stir until completely combined.
Transfer chocolate ganache to a glass jar or plastic squeeze bottle. Store chocolate ganache in the fridge until ready to use.
Add organic fresh cherries, 1/4 cup organic cane sugar and 1/4 cup water to a small pot, put over medium heat.
Stir until the sugar is dissolved, then stir occasionally until the cherries start to burst. You can smash them against the post as well. Allow to reduce by about half, remove from heat. This portion can be served warm or cold, whatever you prefer! Store this in the fridge if not ready to serve.
Once the sundaes are ready to be served make the whipped cream.
To make the whipped cream: Add 2 cups Organic Valley Heavy Whipping Cream, 2 tsp organic cane sugar and 1 tsp organic almond extract into the bowl of a stand mixer fitted with the whisk attachment.
Whisk, starting on low, to avoid splattering. As cream begins to thicken, slowly increase speed to high until you're at full speed. Whisk until stiff peaks form.
To assemble: Scoop vanilla bean ice cream, next add Chocolate Ganache, then Cherry Compote, top with whipped cream, and a cherry. Serve immediately.
© Mimi Council, Dessert'D Organic Bake Shop 2024. All rights reserved.
