Mug Brownie
- 02 Nov - 08 Nov, 2024
· 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.
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