Knickerbocker glory ice cream sundae

Recipe may contain tree nuts, milk and lactose.

Meet the adult version of Eton Mess. Jelly, chocolate fudge sauce, nuts and berry coulis come together over ice cream to create a cool, crunchy retro dessert!

16 Ingredients

  • 85g packet strawberry jelly crystals

  • 1 cup (250ml) boiling water

  • 300g strawberries, hulled and finely chopped

  • 12 scoops vanilla ice-cream

  • 18 mini meringue kisses

  • 1 1/2 cups (375ml) thickened cream, whipped

  • 1/2 cup (65g) flaked almonds, toasted

  • Maraschino cherries, to serve
  • Berry coulis

  • 250g punnet strawberries, hulled and finely chopped

  • 125g raspberries

  • 1 tablespoon icing sugar mixture
  • Chocolate fudge sauce

  • 100g dark chocolate, finely chopped

  • 3/4 cup (185ml) pouring cream

  • 1/4 cup (55g) brown sugar

  • 1 tablespoon glucose syrup

  • 1 teaspoon vanilla extract

4 Method Steps

  • Step 1

    Start by making the jelly

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    (85g packet strawberry jelly crystals). Place the jelly crystals in a heatproof bowl and add the boiling water (1 cup (250ml) boiling water). Stir to dissolve the crystals, then pour into a 12 x 17cm glass or plastic container. Place in the fridge for 3 hours to set. Cut into 2cm cubes.

  • Step 2

    Next, make the fudge sauce. Place the chocolate (100g dark chocolate, finely chopped) in a heatproof bowl. Combine the cream (3/4 cup (185ml) pouring cream), sugar (1/4 cup (55g) brown sugar), glucose (1 tablespoon glucose syrup) and vanilla (1 teaspoon vanilla extract) in a small saucepan and cook, stirring, over low heat until the sugar dissolves and the mixture is smooth. Increase the heat to medium and bring almost to the boil. Pour over the chocolate and set aside for 5 minutes for the chocolate to soften, then stir until melted and smooth. Set aside to cool.

  • Step 3

    To make the berry coulis, process the strawberries (250g punnet strawberries, hulled and finely chopped), raspberries (125g raspberries) and icing sugar in a food processor until smooth. Strain through a fine sieve into a jug. Discard the solids, which will basically just be seeds that will only get stuck in your teeth – so don’t skip this step!

  • Step 4

    Divide half the fresh strawberries (300g strawberries, hulled and finely chopped) among six tall 1½ cup (375ml) sundae glasses. Top each glass with a scoop of ice cream (12 scoops vanilla ice-cream). Drizzle with a tablespoon of the strawberry coulis. Top with the remaining fresh strawberries. Crush 2 meringues (18 mini meringue kisses) into each glass. Top with another scoop of ice cream (1 1/2 cups (375ml) thickened cream, whipped) and another tablespoon of coulis. Top with the jelly cubes and whipped cream. Drizzle with a little fudge sauce. Crush over the remaining meringue and sprinkle with the almonds (1/2 cup (65g) flaked almonds, toasted). Top with the maraschino cherry (Maraschino cherries, to serve). Or, other than with the final cherry flourish, feel free to serve up this dish however you want. This is a dish of pure joy, not of rules!
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Recipe Notes

Tip: Leftover hot fudge sauce will keep in an airtight container in the fridge for up to 2 weeks. Serve drizzled over brownies or with crepes.

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