The BBC Good Food logo
Fruity summer sundaes

Fruity summer sundaes

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Makes 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal609
fat35g
saturates15g
carbs71g
sugars69g
fibre4g
protein7g
low insalt0g
Advertisement

Ingredients

For the macadamia brittle

For the strawberry sauce

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.

Goes well with

Recipe from Good Food magazine, September 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating

Sponsored content