Fruity summer sundaes
Makes 4
More effort
Prep:
Cook:
Plus cooling
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
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- 142ml pot double cream
- 2 tbsp icing sugar
- 12 strawberries4 left whole, rest chopped
- 4 nectarineschopped into small chunks
- 4 scoops good-quality vanilla ice cream
- 4 scoops good-quality berry sorbet(we like Bottlegreen English Summer sorbet)
For the macadamia brittle
- sunflower oilfor greasing
- 50g caster sugar
- 50g macadamia nutstoasted
For the strawberry sauce
- 350g strawberrieshulled
- 1 tbsp icing sugar
Nutrition: per serving
- kcal609
- fat35g
- saturates15g
- carbs71g
- sugars69g
- fibre4g
- protein7g
- salt0glow
Method
step 1
Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
step 2
For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
step 3
To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
