Fruity Summer Sundaes

  • 24 Sep - 30 Sep, 2022
  • Mag The Weekly
  • Cookery


· 142 ml pot double cream

· 2 tablespoons icing sugar

· 12 strawberries, 4 whole, rest chopped

· 4 nectarines, chopped into small chunks

· 4 scoops vanilla ice cream

· 4 scoops berry sorbet

For the Macadamia Brittle

· Sunflower oil, for greasing

· 50 g caster sugar

· 50 g macadamia nuts, toasted

For the Strawberry Sauce

· 350 g strawberries, hulled

· 1 tablespoon icing sugar


Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a 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. 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.