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.
As most of you know, I love to take pictures of my food. There is a level of satisfaction that comes with making a delicious dish, taking beautiful pictures of it and sharing it with my readers. I’m sure this sounds funny to you, but it’s what I like to do!
Hey, if there weren’t people out there like me, you wouldn’t have all of that delicious food pinned to your boards on Pinterest. Right?
This week is the second week of the “My Platinum” Instagram contest. Have you submitted your entry yet? I chose one of Gail Simmons recipes to create this week, the Bumbleberry Pie Sundae. Sounds yummy right?
I was intimidated by the ingredients and thought it was going to be a difficult dessert to make. Was I ever wrong! The sweet berries, mixed with vanilla ice cream, lemon and raspberry sherbet made this the best dessert that I’ve made in a long time.
I was so excited about how this recipe turned out and loved how much my dishes were sparkling. Since using the Cascade Platinum gel packs, we haven’t experienced any water marks, film on the glass or stuck on food. This is definitely a time saver for me, I just want to cook and take pictures! Who has time to prewash, scrub and rewash dishes?
Here is the recipe for the Bumbleberry Pie Sundae – this is a MUST TRY! Seriously!
- 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.
Join the rest of us and take some pictures of your food! Share your Instagram picture too and you will have a chance to win a KitchenAid Kitchen Makeover and a 1 year supply of Cascade!
Visit Cascade on Facebook and join the conversation : http://on.fb.me/10Y8RQQ
Submit your Instagram photos into the Cascade My Platinum Instagram contest : http://tinyurl.com/PlatBlog