Monday, May 08, 2006

Outback Steakhouse® Sydney’s Sinful Sundae®

Outback Steakhouse® Sydney’s Sinful Sundae®
Copycat Restaurant Recipe
1 serving

Menu Description - “‘Ava go at it. Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.”

1 cup shredded sweetened coconut, toasted
large scoop vanilla ice cream
2 tablespoons chocolate sauce
2 strawberries
whipped cream

Chill bowl, cream and beaters that you will be using to make whipped cream.
Toast coconut. To toast coconut, spread on shallow cookie sheet and toast in 325 degree F oven for 8 to 10 minutes or until lightly browned, checking often to prevent burning.
Allow to cool completely.
Make chocolate sauce from the Red Lobster® Fudge Overboard® recipe.
Make whipped cream from recipe below when ready to use. Form a large ice cream scoop with an ice cream scooper. Freeze ice cream scoop(s) for 15 minutes if needed. Then roll ice cream scoop in toasted coconut, pressing gently on ice cream. Freeze coconut - ice cream scoop till ready to use. Place in an ice cream dish. Quarter one strawberry lengthwise; place around ice cream scoop. Heat chocolate sauce in microwave. Drizzle chocolate sauce over ice cream scoop. Place a large portion of whipped cream over ice cream using an ice cream scooper. Place a strawberry on top of dessert.

Whipped Cream
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Chill the bowl, cream and beaters before starting. Make whipped cream using a mixer on high speed. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Do not over whip. Refrigerate.

Tip: Dollops of whipped cream can be frozen on waxed paper, stored in a container. Thaw dollops before using.


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