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 a food photographer and recent culinary program grad, I most definitely know the importance of presentation and with that, your DISHES need to be absolutely spot free and clean! Since I have been using the new Cascade Platinum packs, I check my special glass every time to make sure that it is spot and film free. I put that glass to the test when I tried Gail Simmons’ wonderful recipe, Bumbleberry Pie Summer Sundae. With a mix of sweet fruit and tartness from lemon zest and raspberry sorbet, this recipe was the perfect marriage of sweet and tart for a dessert.
You have to admit, that dessert wouldn’t look that great with a dirty glass. Thanks to Cascade I don’t even have to worry about it because the platinum packs do the job of three people, with the perfect amount of enzymes that take care of the scrubbing for me AND the rinsing, that results in glasses that don’t need to be cleaned again. YAY! At home it is important to have clean dishes of course, but because I am starting a food photography business and try all my recipes for this blog at home, I need dishes that really sparkle. I can’t waste time cleaning dishes over and over again, food won’t wait for me!
I am glad I don’t have to worry if my dishes are clean now, I just have to worry about plating my masterpieces! Since I do a lot of dessert, having a spotless glass makes my day, heck, my week sometimes!
Here is Gail Simmons’ recipe for you to try! I personally used roasted hazelnuts instead of graham crackers and frozen greek yogurt instead of ice cream. The berry compote sauce was just amazing..
Bumbleberry Pie Sundae
By Gail Simmons
In Canada, where I was born and raised, we call mixed-berry pie Bumble Berry Pie, and it’s my favorite summer treat of all. Here I’ve combined all the flavors of this tangy, juicy dessert into a refreshing sundae that’s perfect for entertaining guests of all ages.
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
- 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.
- 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.
- 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.
- 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.
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