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Ice-cream sundaes
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulge in vanilla with raspberry sauce, Turkish delight with pistachio, or chocolate with fudge sauce and Violet Crumble.
Ingredients:
  • 1 ripe banana, peeled, thinly sliced diagonally
  • 2.65 gm fresh lemon juice
  • 1 x 250g punnet strawberries, washed, hulled, halved
  • 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
  • 45g (1/3 cup) pecans, coarsely chopped
  • 1 x 55g bar chocolate-coated Turkish delight, cut into 1cm pieces
  • 1 x 55g bar Violet Crumble, coarsely chopped
  • 750ml (3 cups) good-quality vanilla ice-cream
  • 750ml (3 cups) good-quality chocolate ice-cream
  • 160g good-quality dark chocolate
  • 125ml (1/2 cup) pouring cream
  • 150g fresh raspberries or thawed frozen raspberries
  • 12.00 gm icing sugar mixture
Instructions:
  • In a small saucepan over low heat, melt the chocolate and cream together, stirring with a metal spoon until smooth. Remove from heat and cover to keep warm.
  • Create a luscious raspberry sauce by blending fresh raspberries and sugar in a food processor until smooth.
  • Mix the ripe banana with freshly squeezed lemon juice in a bowl.
  • - Transfer the chocolate fudge sauce into a microwave-safe serving jug. - Pour the raspberry sauce into a separate serving jug. - Arrange the banana mixture and strawberries in a serving bowl. - Place the pistachios, pecans, Turkish delight, and Violet Crumble in individual serving dishes.
  • Arrange the sauces, toppings, and ice cream on the table for serving.

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