A summer sundae, but not as you know it... This brunch-friendly layered treat contains sorbet, frozen yogurt, fresh blueberries and granola
- 4 tbsp granola
- handful blueberries
- 2 tbsp clear honey or maple syrup
- 2-4 scoops raspberry sorbet
- 1 small ripe mango, peeled and sliced
- 2 scoops frozen natural yogurt
MethodLayer the berries, honey, sorbet, mango and frozen yogurt on top, then finish with a final sprinkling of granola, and a drizzle of honey.
- 500ml full-fat milk
- 500ml double cream
- 3 vanilla pods
- 100g golden caster sugar, plus 1 tbsp
- 12 free range egg yolks
- 40g poppy seed
- 150ml Kümmel liqueur
- 3-4 large peaches, ideally white flesh
- 150g golden caster sugar, plus 1 tbsp for coulis
- 8-10 large basil leaves
- 250-300g fresh raspberries
- 1 tbsp fresh lemon juice
- 2 ripe passion fruits
- 250g fresh strawberry, hulled
- 100g thin round crisp biscuit
- tuiles or cigarillos, to serve
- mint sprigs, to serve
- Pour the milk and cream into a saucepan. Flatten the vanilla pods with the back of a knife, then slit in half and scrape out the sticky seeds into the pan. Add the slit pods and the 1 tbsp of sugar to the liquid and bring to boil. Then take off heat, cool and remove the pods.
- Put 100g sugar and the egg yolks into a large bowl, ideally one with a rounded base for even whisking. Using a large balloon whisk (or hand-held electric machine), beat steadily until the mixture becomes pale and thick.
- Return the milk to a boil, then pour a good slurp onto the sugary yolks, beating well. Return the yolk mixture to the milk pan and whisk lightly for 2-3 mins, until the custard just begins to thicken. Place the pan on a medium-low heat and bring it almost to boiling point, whisking continually until it begins to resemble double cream.
- Remove immediately. Strain through a sieve into a bowl, placed inside a bigger bowl half-full of ice and water. You now have the vanilla ice-cream base. When cool, beat in poppy seeds and 75ml of the liqueur and chill. Churn in an ice-cream machine until thick – about 15-20 mins. Scrape into a freezer-proof container and freeze until ready to serve.
- For the caramelised peaches, halve and stone the peaches and cut each into 8 wedges. Heat a large, non-stick frying pan, then sprinkle in 75g sugar. Melt to a light caramel, without stirring, although you can shake the pan a little.
- Carefully lay in the peaches and sprinkle over the remaining 75g sugar, shaking the pan gently to mix the contents. Stir in the basil leaves and remaining Kümmel and cook for another 5 mins.
- Tip the peaches into a shallow bowl to cool, add a good splash of cold water to the caramel in the pan and reheat until it dissolves. Tip this over the peaches and cool.
- For the raspberry coulis, crush most of the raspberries in a bowl with 1 tbsp sugar and lemon juice. I use a stick blender for this, but a masher would do. Set aside when smooth. Halve the passion fruits and scoop out the insides into a bowl. Cut strawberries into spears or wedges.
- Spoon raspberry coulis into the base of six tall sundae glasses, then add about a quarter of the strawberries. Break over some of the biscuits, allowing one per glass, then spoon in half the peaches and some of the caramel juice. Press down quite well. Repeat the layers of strawberries, biscuits and peaches, with a little more coulis until just below the top of the glass. To assemble your knickerbocker glory
- Place a small, flat round biscuit in the top of each glass, then top with a large firm scoop of ice cream. Drizzle over the passion fruit pulp, then top with the last few raspberries. Stick in a rolled tuile or cigarillo and mint sprig. Serve immediately with longhandled spoons.
- 300g raspberries
- 50g caster sugar
- 200ml double cream
- 4 ripe peaches, halved, stones removed
- 8 scoops good-quality vanilla ice cream
- handful flaked almonds
- Blitz half the raspberries with half the sugar and a splash of water to make a raspberry sauce, then tip into a small bowl. In a separate bowl, whisk the cream with the remaining sugar until stiff and spoonable, then set aside. Thinly slice the peaches.
- In tall sundae glasses, layer the peach slices, raspberries and raspberry sauce, finishing with scoops of ice cream, a generous spoonful of whipped cream and a scattering of flaked almonds. Serve straight away with long spoons.
- 1 cup water
- 2/3 cup arborio Rice
- 1/4 teaspoon salt
- 1/3 cup dried cherries
- 1/4 cup coarsely chopped Dried Apricots
- 3 cups fat-free milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
- In a medium saucepan bring the water to boiling over medium-high heat. Stir in rice and salt. Cook, uncovered, for 5 to 6 minutes or until water is absorbed, stirring occasionally. Stir in dried cherries and apricots.
- Meanwhile, pour milk into a 4-cup microwave-safe liquid measuring cup or medium bowl; microwave on 100 percent (high) power for 2 minutes. Stir in cinnamon.
- Add the hot milk mixture, 1/2 cup at a time, to the rice mixture, stirring until liquid is absorbed (this should take 20 to 25 minutes total). Remove from heat. Stir in almond extract. Sprinkle with toasted almonds.