Roasted Strawberry and Cream Sundae

Silky and creamy strawberry semifreddo, coupled with chantilly whipped cream, strawberry sauce and caramelised almonds

Sundae’s have always seemed really daunting and I have never gotten around to making one. Whenever a fix was needed, I would always head over to Spur or Wimpy. Eating Sundae’s at one of these restaurants are filled with nostalgia for me.

I wanted to create a more sophisticated version, moving away from the usual chocolate sauce, ice cream and glace cherry on the top. I initially was planning a recipe for Valentine’s day and that is how the idea of strawberries and whipped cream came to me!

As opposed to a traditional ice-cream, I made a semifreddo instead, which really is the star of this Sundae. Semifreddos do not set firmly, so they maintain a smooth frozen mousse-like texture, which just feels silky and melts in your mouth.

I was tempted to add in some white chocolate to the Chantilly cream, but decided to keep it simple. The results are pleasantly satisfying.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

I have split this recipe into four different components, just to make it easier to follow. I have then included a final step on the assembly. Do not be alarmed by the length, it is just for easy of reference 🙂

This recipe makes four sundaes.

STRAWBERRY SEMIFREDDO

  • 550g fresh strawberries, hulled and roughly chopped
  • 1 tablespoon of icing sugar
  • zest of 1 lemon
  • 200ml whipping cream
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 190g caster sugar
  • 1/8 tsp salt

METHOD

  1. Preheat the oven to 180 degrees Celcius. Coat the chopped strawberries in a tablespoon of sugar and lemon zest, and place on a baking tray to roast for 20 minutes. Give it a stir at around 10 minutes. Remove from oven and let cool.
  2. When cool, place the strawberries in a food processor and blitz to make a puree. Then pass through a fine sieve to extract only the juice.
  3. Whip the whipping cream until soft peaks form. You do not want to whip it to firm peaks. Under whipped cream is what you are going for.
  4. Fill a pot with boiling water, reducing the water to a simmer, before adding a bowl over the pot to create a bain marie.
  5. Place the egg, egg yolks, lemon juice, sugar and salt into the bowl and whisk for about five minutes, until the sugar has dissolved and the mixture if very warm.
  6. Then continue to whip this mixture with a stand mixer, or electric hand mixer, until the mixture is pale, thickened and cool. This will take about 10 minutes.
  7. Add in 270ml of the strawberry puree and fold through.
  8. Lastly, fold through the whipped cream.
  9. Place the mixture into a large freezer container, cover with clingwrap and freeze overnight.
  10. Add the icing sugar (you may want to use less than a tablespoon, depending on how sweet the strawberries are) to the remaining strawberry puree and refrigerate until ready to use.

CHANTILLY CREAM

  • 300ml whipping cream, chilled
  • 1 teaspoon vanilla essence
  • 2 tablespoons icing sugar

METHOD

  1. Place the cream, vanilla and icing sugar into a bowl and whip until soft peaks form.
  2. Refrigerate until ready to use.

CANDIED ALMONDS

  • 1 tablespoon maple syrup
  • 1 tablespoon caster sugar
  • 1 tablespoon golden syrup
  • 100g almonds
  • 1/8 teaspoon flakey salt

METHOD

  1. Preheat the oven to 180 degrees Clecius, and line a baking sheet with baking paper.
  2. Place the maple syrup, sugar and golden syrup in a pot on low heat. Heat until the sugar has dissolved.
  3. Add in the almonds and salt and stir to combine, making sure the almonds are fully coated by the syrup.
  4. Place onto the lined baking tray.
  5. Bake in the oven for about 8 – 10 minutes, until the syrup is bubbling around the almonds.
  6. Let cool completely, before roughly crushing into pieces to sprinkle over the sundae.

CHERRIES

  • 150g of cherries, washed, stones removed and cut in half.
  • Reserve 4 whole cherries for a garnish.

ASSEMBLY

  1. Place your dessert bowls or glasses in the freezer, so that they are nice and chilled to keep the Sundae cool.
  2. When ready to serve, divide the cherries amongst the four glasses.
  3. Add about a tablespoon of the strawberry puree, followed by a tablespoon of nuts. Add a tablespoon of whipped cream and a scoop of the strawberry semifreddo.
  4. Repeat the process with a sprinkling of nuts, then the cream and another scoop of semifreddo.
  5. Garnish with a sprinkling of nuts and a cherry on the top 🙂

Recipe by adventureswithsugar.com

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