FOOD: Raspberry Sundae Cups

Hello MBG readers! My name is Fallon of Sage & Sparkle and I'm so excited to be here for the next 6 months, sharing with you my love for food, making, baking, and styling it!  As some of you may know, It's Jen's BIRTHDAY today, SO I thought this dessert would be perfect!!

 While I'm more of a savory than sweet person, since having my boyfriend in my life, I have grown to appreciate the importance of ending the day with a tasty dessert.  I have recently become obsessed with food magazines (as if I didn't already have enough to read in the fashion/home category) and a few weeks ago, while waiting in line at Whole Foods, I noticed the Fall issue of "Cuisine Tonight FOR TWO" and I had to purchase it.  

Instantly I knew I had to try out one of the dessert recipes, in hopes of impressing my honey, and since getting this gig with MBG, I thought this would be the perfect first post considering how Matt is always making deliciously good looking meals for Jen.  So here you have it, my take on an original recipe for "Cherry Sundaes with Black Pepper Tuiles". 

  

 Ingredients:   For the tuiles...  (via. "Cooking Tonight For Two") 

• 2 tsp. shortening
• 3 Tbsp. all-purpose flour
• 2 Tbsp. powdered sugar
• 1 Tbsp. melted, unsalted butter
• 1 egg white
• 2 tsp. water
• 1/4 tsp. black pepper

Directions: 

• Preheat Oven to 425 degrees
• Coat a medium size baking sheet with shortening and dust with 2 Tbsp. of flour
• Add remaining flour, powdered sugar, butter, egg white, water, and pepper to a large mixing bowl; whisk together 

• Pour 2 Tbsp. of batter onto the pan, using the back of the tablespoon to spread out, creating a 4-inch circle

• Bake for 7-9 min, until edges are brown
• Remove from oven and quickly drape over the bottom of a small cup or jar
• Mold to create the waves, using a paper towel to protect your hand from the heat

• Remove and let cool **Note: can be made up to a day ahead of time

 

For the sauce... (adapted from "Cooking Tonight For Two") 

• 1 cup frozen raspberries
• 1/2 cup rosé wine
• 2 Tbsp. brown sugar
• 1/2 tsp. balsamic red wine vinegar
• 1 tsp. cornstarch
• 1.8 tsp. black pepper
• 1/2  tsp. lemon juice

Directions:

• Combine the raspberries, rosé, brown sugar, and vinegar in a sauce pan, over medium-high heat
• Let simmer for 10 minutes
• Combine cornstarch and 1 tbsp. of berry mixture; whisk together; add to raspberry mixture and cook for approx. 3-4 minutes to thicken
• Remove from heat and add lemon juice and black pepper
• Cool in freezer for 5 -7 minutes
•  

   

Now it's time to add the ice cream and top it off with the raspberry sauce. I chose to go with one of my personal favs... Stevie's Ice Cream, a Brooklyn based company. The Small Batch Bourbon Vanilla flavor was the perfect combination for the raspberries, however the possibilities are endless! 

  

Serve it up, style it yummy, and enjoy! 

  

 - images & post by Fallon Carmichael, Sage & Sparkle