Berries and Cream Sundae

An impressive looking single serve dessert, which is perfect for making the components in advance and assembling when ready to serve

A delightful berry and cream sundae reminds me of being a child and going to Milky Lane, albeit the flavours of this sundae are a bit more sophisticated. It is great for a date night idea, when you want a dessert to share, or even to impress someone without slaving away in the kitchen.

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ASSEMBLY

This recipe has a few components, but they are super easy to bring together.

• You want to begin with some chopped fresh fruit. I have used cherries, but you can use blueberries, blackberries, strawberries, raspberries.
• Then a drizzle of the berry sauce
• Then add a bit of your ice- cream of choice, see recipe below.
• Follow this with the chantilly cream and some nuts for texture.
• Repeat the steps again and finish off with a fresh berry.

RECIPES FOR THE COMPONENTS

FOR THE CHANTILLY CREAM

• 250ml whipping cream
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract

METHOD

1. Whisk all the ingredients to soft peaks and set in the fridge until ready to use.

FOR THE CANDIED ALMONDS

• 100g almonds
• 1 tablespoon caster sugar
• 1 tablespoon golden syrup
• 1 tablespoon maple syrup
• pinch of salt

METHOD

1. Preheat the oven to 200 degrees celcius. Line a baking ray with baking paper and set aside.
2. Place the sugar, salt, maple syrup and golden syrup and heat until the sugar is dissolved.
3. Add in the almonds and stir until the nuts are completely coated in the syrup.
4. Place in the oven for 8 – 10 minutes until the syrup is bubbling around the nuts.
5. Remove and let cool completely, before chopping into bite-size pieces.

FOR THE RASPBERRY SAUCE

• 300g raspberries
• 1 tablespoon icing sugar

METHOD

1. Puree the raspberries in a blender, then strain out the juice to remove the seeds.
2. Stir in the icing sugar and refridgerate until ready to use.

FOR THE STRAWBERRY ICE CREAM

• 350g frozen strawberries
• 385g tin condensed milk
• 500ml whipping cream
• You can also use store-bought ice cream or make my roasted strawberry semifreddo (and leave out the rosemary)

METHOD

1. Blitz the frozen strawberries until they are pureed.
2. Fold them into the condensed milk.
3. Finally, whip the cream to soft peaks and fold this into the condensed milk.
4. Place in the freezer to set overnight.

Recipe by adventureswithsugar.com