Recipe courtesy of Michael Calhoun
Merry Berry Sundae
- Level: Easy
- Yield: 1 sundae
- Total: 1 hr 20 min (includes cooling and drying time)
- Active: 20 min
Ingredients
Two 1/2-cup scoops strawberry ice cream
Two 1/2-cup scoops huckleberry ice cream
Two 1/2-cup scoops dark cherry ice cream
1/3 cup marshmallow cream
1/3 cup mixed fresh berries, such as strawberries, blueberries, blackberries and raspberries
4 to 5 Candied Cranberries, recipe follows
2 gingerbread people, store-bought or homemade
1 tablespoon Green Ganache, recipe follows
1 tablespoon Red Ganache, recipe follows
2 sprigs fresh mint
1 maraschino cherry
Candied Cranberries:
1 3/4 cups granulated sugar
3 cups fresh cranberries
Green Ganache
6 ounces green candy melting wafers
1/4 cup heavy cream
Red Ganache:
6 ounces red candy melting wafers
1/4 cup heavy cream
Directions
- Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
- Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
Candied Cranberries:
- Place a sheet of parchment paper on a sheet pan.
- Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
- Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
- Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
Green Ganache
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
Red Ganache:
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.