Candi's Desserts #136

Sundae Supreme

INGREDIENTS

one cup water
two cups sugar
one cup raspberries
Oil
two cups all-purpose flour
one tbsp sugar
two cups milk
one tsp vanilla
one egg
half stick butter, melted
Chocolate ice cream
Vanilla ice cream
one cup strawberries
Strawberry ice cream
Marshmallow fluff

DIRECTIONS

For the syrup: In a small sauce pot, put water and sugar. Cook on medium heat, whisking, till sugar has dissolved. Put fresh raspberries. Bring to simmer and cook for twenty five to thirty minutes till reduced by almost half to a thick syrup. Chill in an ice bath to allow to thicken. Set aside.

For the funnel cake: Preheat cooking oil in a heavy-bottomed pot. In a large bowl, put flour and sugar; mix till evenly combined. Put milk, vanilla, egg and butter. Whisk till combined. Transfer batter to a piping bag. Pipe batter into hot oil, moving bag back and forth to create a ribbon of batter. Cook on both sides until golden brown. Put on paper towels to drain.

To assemble: Using a sundae dish, put one scoop chocolate ice cream, raspberry syrup, one scoop vanilla ice cream, cut strawberries and one scoop strawberry ice cream. Break off pieces of funnel cake and put on top of the strawberry scoop. Using a rubber spatula, spread marshmallow fluff on top. Use a kitchen torch to toast the marshmallow fluff.

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