Fruity summer sundaes
By Good Food
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
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Prep:20 mins
Cook:5 mins
Plus cooling - More effort
Nutrition per serving
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kcal 609
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fat 35g
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saturates 15g
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carbs 71g
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sugars 69g
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fibre 4g
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protein 7g
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salt 0g
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
Method
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.
For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
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.
