Name: Fruity summer sundaes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 4
Cuisine: British
Ingredients: 142ml pot double cream; 2 tbsp icing sugar; 12 strawberries 4 left whole, rest chopped; 4 nectarines chopped into small chunks; 4 scoops good-quality vanilla ice cream; 4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet); sunflower oil for greasing; 50g caster sugar; 50g macadamia nuts toasted; 350g strawberries hulled; 1 tbsp icing sugar

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Fruity summer sundaes

Fruity summer sundaes

Good Food team

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Makes 4

More effort

Prep: 20 mins

Cook: 5 mins

Plus cooling

A star rating of 5 out of 5.1 ratingRate

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

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Hot sugared doughnuts

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Ingredients

Nutrition

Units:

MetricUS

142ml pot double cream
2 tbsp icing sugar
12 strawberries

4 left whole, rest chopped
4 nectarines

chopped 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 oil

for greasing
50g caster sugar
50g macadamia nuts

toasted

For the strawberry sauce

350g strawberries

hulled
1 tbsp icing sugar

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Nutrition: per serving

kcal609
fat35g
saturates15g
carbs71g
sugars69g
fibre4g
protein7g
salt0g

low

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.

Recipe from Good Food magazine, September 2008

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