Unbeknownst to us before testing this recipe, Emma Calvet (Calvé as she later became known) was a French operatic soprano. We aren't sure why this vanilla, red berry and chocolate sundae is named after her, but it is simply delicious and will likely have you singing after you clean your dish! This recipe features in Hamlyn's 'The Best of Cooking' (1987).
Original Recipe: 'Emma Calvet's Ice Cream Dessert' (Book 10, 1987)
Speed: 15 mins | Serves: 4
350g frozen raspberries
100g plain chocolate
150ml double cream
2 tbsp. cherry brandy
500ml vanilla ice cream
1 can of stoned black cherries (425g)
1. Chill 4 glass dessert dishes/bowls/glasses in the fridge.
2. Put the raspberries in a sieve and leave to defrost.
3. Heat the cream in the microwave or over a hob until hot but not boiling. Pour the hot cream over the chocolate and stir together to melt. Add to this the cherry brandy and pour into a sauceboat or any other serving dish. Keep this in a warm area as you prepare the rest of the sundae.
4. Put 1 scoop of ice cream into each glass and top with the cherries.
5. Top the cherries with the remaining ice cream.
6. Pour the raspberry sauce over this and serve with the chocolate sauce.
This variation was suggested as part of the original recipe:
Orange Chocolate Sundae
Instead of using raspberries and cherries, use oranges.
1. Peel 2 oranges and chop up the segments as finely as possible.
2. Mix the chopped segments with 4 tbsp. orange liqueur and 2 tbsp. brown sugar.
3. Put 1 scoop of icecream in each of the 4 chilled serving glasses/dishes.
5. Top the ice cream with half of the orange mixture.
6. Add the remaining ice cream and the rest of the orange mixture.
7. Make the same chocolate sauce as written above without the cherry brandy.
Original Recipe for 'Emma Calvet's Ice Cream Dessert'
'BOOK 10': The Best of Cooking, 14th Edition (1987)
Publisher: Hamlyn Publishing Group Limited (Bridge House, London Road, Twickenham, Middlesex, England, U.K.)