Fruity Summer Sundaes
Indulge in a delightful combination of sweet and refreshing flavors with these stunning sundaes. Layers of chopped fruit, crunchy macadamia nut brittle, creamy vanilla ice cream, and zesty berry sorbet come together beautifully in a tall glass, topped with freshly whipped cream and a luscious strawberry sauce. It’s a perfect treat for warm days or special occasions - a feast for the eyes and the taste buds!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
Makes 4
Nutrition
- Calories: 609 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 69 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 7 grams protein
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