Caramel Passion Fruit Sundaes
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Unsalted butter||4 Tablespoon|
|Vanilla bean||1⁄2 , split, seeds scraped|
|Chocolate wafer cookies||5 Ounce, crushed (24 Pieces)|
|Passion fruit sorbet||1 Pint, softened slightly|
|Vanilla ice cream||1 Pint, softened|
1. Make the caramel sauce: In a saucepan, stir the sugar with the water; bring to a boil over high heat. Using a wet pastry brush, wash down any sugar crystals from the side of the pan. Cook without stirring until deep amber caramel forms, 8 minutes. Remove the saucepan from the heat; carefully whisk in the heavy cream, butter and vanilla bean and seeds. Carefully scrape the caramel sauce into a heatproof glass jar; let cool to room temperature. Discard the vanilla bean.
2. Assemble the sundaes: Spoon 2 tablespoons of the cookie crumbs into each of 4 tall 10-ounce glasses. For each sundae, top the crumbs with a 1/4 cup scoop of the passion fruit sorbet, 2 tablespoons of the caramel sauce and a 1/4 cup scoop of the vanilla ice cream. Repeat the layering once more, starting with the cookie crumbs. Sprinkle 1 tablespoon of the crumbs over each sundae and serve at once.