Bumbleberry Pie Sundae :: “My Platinum Bite”
I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.
This is the third post in my series regarding the new Cascade My Platinum. I’ve been using the Cascade Platinum for nearly three weeks now and my entire dish routine has seen a change for the better. Initially I was using a dishwasher in New York where I had very hard water issue. Just last week we moved to Connecticut with a new dishwasher and our water now comes from our well. I still am finding my dishes just as clean so clearly this dishwasher soap works for a variety of waters.
This time I’m going to share a really delicious recipe that is perfect for summer entertaining. Fresh berries, ice cream, and easy assembly make this dessert a crowd pleaser.
Recipe Courtesy of Gail Simmons’ :: Bumbleberry Pie Sundaes
- 3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and quartered, blueberries, raspberries, blackberries halved)
- 4 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon juice
- 1 pinch coarse salt
- 1 cup heavy cream
- 1 pint vanilla ice cream
- 1 pint raspberry sorbet
- 6 graham crackers, crushed
- 2 tablespoons fresh lemon zest
- In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over medium heat, until the blueberries begin to burst and the other berries break down, about 10 minutes. Remove from off heat and stir in the pinch of salt.
- Place half the berry mixture in a blender and puree until smooth. Return the sauce to the saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
- Meanwhile, in a medium bowl crush 3/4 cup of mixed berries with remaining 2 tablespoons sugar using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the crushed berries into the whipped cream. Refrigerate until ready to serve.
- To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of zest. Serve immediately.
I chose to serve this parfait in a very delicate, stemless white wine glass. These glasses are pristine right out of my dishwasher with absolutely no water stains. No hostess wants to serve her guests food in a spotty glass that looks dirty. Ick! Check it out! Such a simple, yet beautiful dessert. I can see myself sitting out on the deck eating this delicious summertime dessert.
And, don’t forget…the Cascade My Platinum Instagram contest that is now in its second week.
You don’t want to miss an opportunity to win a $10,000 Kitchen Aid kitchen makeover!