- 142ml pot double cream
- 2 tbsp icing sugar
- 12 strawberries, 4 left whole, rest chopped
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 4 nectarines, chopped into small chunks
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)
Sorbet is a non-dairy, frozen dessert based on puréed fruit or on fruit juice mixed with water…
For the macadamia brittle
- sunflower oil, for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 50g caster sugar
- 50g macadamia nuts, toasted
For the strawberry sauce
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.
For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
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.