Coupe Glacée Diva Renée

Coupe Glacée Diva Renée (Makes 4 servings)

Pistachio Chantilly

Ingredients

• ¾ cup heavy cream 
• ¼ cup crème fraîche 
• 2 tsp. sugar 
• ¼ cup finely ground Sicilian pistachios

Directions

In a medium bowl, whisk together heavy cream, crème fraîche, and sugar until soft peaks form. Add the ground pistachios and continue whisking until peaks are stiff. Refrigerate until needed.

Warm Chocolate Sauce

Ingredients

• 3½ oz. dark chocolate (70 percent cacao) 
• ⅓ cup milk 
• 3 T condensed milk 
• ¼ cup water

Directions

Chop the chocolate into small pieces. Mix milk, condensed milk, and water in a small pot and bring to a simmer. Remove from heat and whisk in chocolate until melted and smooth. Keep warm or refrigerate and reheat in the microwave when assembling dessert.

Putting It All Together

Ingredients

• ⅓ cup raspberry jam 
• 2 pints raspberries 
• 1 pint chocolate ice cream 
• ¼ cup whole Sicilian pistachios

Directions

Using a fork, mash together the raspberry jam and 8 fresh raspberries in a small bowl until well combined. Spoon mixture evenly into four chilled sundae glasses. Next add the layer of pistachio Chantilly and arrange the remaining raspberries on top. Then add one scoop of ice cream and sprinkle with whole pistachios. Pour about 3 tablespoons of warm chocolate sauce into each glass. Serve immediately.

**Recipe From elledecor.com

Posted in: Desserts