Fruity summer sundaes

Fruity summer sundaes

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(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
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  • 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)
    Lemon sorbet balls in two glasses with scoop



    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

    Sunflower oil

    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

  • 350g strawberries, hulled



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

  • 1 tbsp icing sugar


  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.

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