Disclaimer: I participated in a campaign on behalf of Mom Central Consulting for Cascade Platinum. I received a product sample to facilitate my review and a promotional item as a thank you for participating.
You might recall that Mom, Laura, and I are on a mission as Cascade Platinum Ambassadors to share the secret to sparkling clean dishes. Recently, we announced a partnership between Cascade and Gail Simmons, Top Chef judge and editor of Food+Wine magazine. This collaboration is a match made in heaven because who wants to serve a fabulous meal or dessert to guests on dingy dishes? I recently prepared Gail Simmons’ Bumbleberry Pie Sundae recipe and not only was it mouthwatering delicious, but also looked beautiful served in my crystal goblets – all thanks to the cleaning magic of Cascade Platinum Pacs. Before using Cascade Platinum Pacs my old crystal was coated in a soapy film, and in serious need of a face lift. I am blown away that crystal I purchased almost 20 years ago looks brand new again.
In Canada, where Gail was born and raised, they call mixed-berry pie Bumble Berry Pie, and it’s her favorite summer treat of all. In this recipe, Gail has combined all the flavors of this tangy, juicy dessert into a refreshing sundae that’s perfect for entertaining guests of all ages.
Here’s Gail’s Recipe:
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
1. 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.
2. 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.
3. 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.
4. 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.
My family absolutely loved this recipe and I totally agree with Gail Simmons that it’s the perfect summer treat. I’ve learned over the years that even the best recipes can be made better when properly presented. You don’t have to spend a lot of time or money to present your food in a way that leave a lasting impression on guests. A dessert like this Bumbleberry Pie Sundae is simply gorgeous when served in a sparkling wine goblet and topped with some fresh lemon zest.
Don’t forget, the Cascade #MyPlatinum Instagram Contest is still going on! It’s your chance to share your creations and be entered to win some amazing prizes! Go here to find out all the details and submit your beautiful food creation served on sparkling Cascade Platinum dishes today.