Fruity summer sundaes

Fruity summer sundaes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 5 mins Plus cooling

More effort

Makes 4
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle

Nutrition and extra info

Nutrition: per serving

  • kcal609
  • fat35g
  • saturates15g
  • carbs71g
  • sugars69g
  • fibre4g
  • protein7g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 142ml pot double cream
  • 2 tbsp icing sugar
  • 12 strawberries, 4 left whole, rest chopped
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 4 nectarines, chopped into small chunks
    Nectarines

    Nectarine

    nek-tar-een

    A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

  • 4 scoops good-quality vanilla ice cream
  • 4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet)

For the macadamia brittle

  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 50g caster sugar
  • 50g macadamia nuts, toasted

For the strawberry sauce

  • 350g strawberries, hulled
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1 tbsp icing sugar

Method

  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.

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…