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Knickerbocker glory ice cream sundae recipe
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Prep Time:
20 minutes
20 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
25 minutes
25 minutes
Indulgent ice cream sundae with jelly, chocolate sauce, nuts, and berry coulis - a modern twist on classic Eton Mess.
Ingredients:
- 85g packet strawberry jelly crystals
- 250ml water
- 300g strawberries, hulled and finely chopped
- 12 scoops vanilla ice-cream
- 18 mini meringue kisses
- 375ml thickened cream
- 65g almond
- Maraschino cherries, to serve
- 250g punnet strawberries, hulled and finely chopped
- 125g raspberries
- 12.00 gm icing sugar mixture
- 100g dark chocolate, finely chopped
- 185ml cream
- 55g brown sugar
- 27.80 gm glucose syrup
- 4.40 gm vanilla extract
Instructions:
- First, prepare the jelly by combining the crystals with boiling water in a heatproof bowl. Stir until the crystals dissolve, then transfer the liquid into a 12 x 17cm glass or plastic container. Chill in the fridge for 3 hours to set before cutting into 2cm cubes.
- Prepare the fudge sauce by placing the chocolate in a heatproof bowl. In a small saucepan, heat the cream, sugar, glucose, and vanilla over low heat until smooth. Increase the heat to medium and bring it almost to a boil. Pour this mixture over the chocolate and let it sit for 5 minutes to soften. Stir until the chocolate is melted and smooth. Let it cool before using.
- Create a luscious berry coulis by blending strawberries, raspberries, and icing sugar in a food processor until velvety. Sieve the mixture into a jug to remove the seeds, ensuring a silky texture.
- Layer half the fresh strawberries in six tall sundae glasses, each holding 1½ cups (375ml). Add a scoop of ice cream to each glass, followed by a drizzle of strawberry coulis. Top with the rest of the fresh strawberries, crushed meringues, more ice cream, additional coulis, jelly cubes, and whipped cream. Drizzle with fudge sauce, sprinkle with almonds, and finish with a maraschino cherry. Enjoy the freedom to serve with your unique flair!