Strawberry & Balsamic Vinegar Sundae

  • 11 Jul - 17 Jul, 2020
  • Mag The Weekly
  • Cookery


Strawberry Coulis

· 3 cups strawberries

· 1/3 cup sugar

Balsamic Vinegar Syrup

· 1/3 cup maple syrup

· 1/3 cup balsamic vinegar

Whipped Cream

· ½ cup 35% cream

· 1 tablespoon sugar

· 24 strawberries

· 4 cups vanilla ice-cream


In a pot, mix the strawberries and sugar. Bring to a boil over medium heat while stirring frequently. Simmer for about six-eight minutes. With a blender, bring the strawberries to a smooth purée. Sift and let stand until lukewarm. Cover and refrigerate for up to two hours. In a saucepan, bring the maple syrup and vinegar to a boil. Cook until a candy thermometer indicates 110°C, about 5 minutes. Remove from the heat and pour the balsamic syrup into a bowl. Let cool and cover. In a bowl, whip the cream and sugar, and refrigerate. In a sundae glass, put alternate layers of strawberries, syrup and ice-cream. Finish with a rosette of whipped cream and baste with syrup. A siphon can be used to garnish the sundae with whipped cream and serve.