PITTSBURGH (KDKA) — Feed your sweet tooth with this succulent dessert from DiSalvo’s Station Restaurant in Latrobe.
Flambe Prima Classe
- 1 pt. fresh strawberries — sliced
- 1 stick unsalted butter
- 1/4 cup sugar
- 4 ounces Chambord liquor (raspberry liquor)
- 2 ounces Brandy or Cognac
- 1 cup heavy whipped cream
- 1 ounce shaved chocolate
- 1/2 gallon french vanilla ice cream
Heat saute skillet or flambe pan and place 1/2 stick of butter and 1/8 cup of sugar to caramelize.
Add fresh sliced strawberries to saute pan and cook for 1 – 2 minutes until sauce begins to form.
Add Chambord liquor to deglaze the strawberry mixture.
Add the other 1/2 stick butter to mixture. Continue to mix until the sauce begins to bubble.
After sauce is bubbling, add brandy/cognac to the sauce and flambe. The flame will extinguish on its own.
Scoop vanilla ice cream into individual goblets or glasses.
Portion and add the hot strawberry sauce over the ice cream equally. Add a dollop of whipped cream on each glass. Garnish with the chocolate shavings.