Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.
85g (3 oz) dark muscovado sugar/soft dark brown sugar (⅓ cup)
180ml (6 fl oz) single/table cream (¾ cup)
55g (2 oz) cocoa powder, sifted (½ cup)
You will also need 4 sundae glasses
For the sundaes
Whip the cream until it just holds soft peaks and put to one side.
For the chocolate fudge sauce
Put the butter, sugars, and cream in a pan over a low heat until the butter has just melted, stirring now and again. Remove from the heat.
Now stir in the cocoa powder and beat until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick, just add a little boiling water.
(Not all the sauce may be needed but it will keep refrigerated for up to two weeks. It will thicken as it cools and will eventually become solid, and it can be warmed through again to create a pouring sauce.)
Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass.
Add 2 scoops of ice cream to each glass.
Then top each glass with a large dollop of cream.
Now slowly spoon 2 tablespoons of the chocolate sauce over the top, letting it run through the cream and ice cream.
You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.
First remove the ice cream from the freezer to soften up a little.
Now to prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice, and crème de cassis. Then sieve the purée to remove the raspberry seeds. Put half the sauce to one side for later.
Then spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce. Now spoon 6 further scoops and make a second layer. Drizzle over the rest of the sauce.
Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.
Warm the reserved sauce.
Scoop the ice cream into the glass dishes and pour over the warm sauce. Serve immediately.
Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.
250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
2 eggs, large (U.K.)/extra large (N.A.), whites only
pinch of cream of tartar
115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
7g (¼ oz) flaked almonds (1½ tbsp)
Remove the ice cream from the fridge to soften a little, about 10 minutes.
Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.
Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.
Preheat the oven to 230°C (450°F) (gas 8)
Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.
The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.
Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.
Bring the juice to the boil over a medium heat and then reduce and gently simmer for 10 minutes until the sauce has thickened and become syrupy.
Now press the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick syrup. Then leave to become cold.
While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up, about 30 minutes.
If the ice cream comes in a rectangular container, the raspberry ripple can be created in this container. However if it comes in a tub, scoop the ice cream into a 2 litre rectangular container which has a lid. Now break up the ice cream with a spoon.
Pour half the purée over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!) Now pour over the remaining raspberry purée which will just run through any gaps.
Pop on the lid and return to the freezer. It will take about 3 hours to refreeze.
These squares of strawberry ice cream are on a chocolate base and topped with sliced strawberries, drizzled with chocolate and sprinkled with toasted almonds. Frozen ahead of time, they make an impressive dessert and take no time at all to add the toppings just before serving.
170g (6 oz) strawberries, rinsed and hulled (about 1¼ cups)
1 tbsp sugar
For the topping
85g (3 oz) strawberries, rinsed and hulled (about ⅔ cup)
55g (2 oz) plain/dark chocolate
2 tbsp slivered almonds
You will also need a 17cm (6½ in) square metal baking tin at least 5cm (2 inches) deep for this recipe.
Once the base and filling have been left to freeze, it can be cut into portions and then the portions returned to the freezer until needed. The topping is added just before serving and is better not frozen.
This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions; just use a 24cm (9½ in) square tin.
Cut two sheets of baking parchment larger than the baking tin so that they can be laid across one another and overhang the edges of the tin on all sides. Press well into the corners of the tin.
For the base
In a medium bowl, combine the chocolate crumbs and sugar. Stir in the butter to coat the crumbs. Now spread evenly in the tin, pressing well into the corners. Freeze while making the filling.
For the filling
Remove the ice cream or frozen yogurt from the freezer to soften a little.
Now slice the strawberries and put into a small bowl. Toss with the sugar and leave for 10 minutes, stirring occasionally.
Meanwhile, scoop the ice cream or yogurt into a large bowl and leave until the strawberries are ready. It should not thaw completely.
Purée the strawberries until smooth, then pour over the top of the ice cream or yogurt. Stir until well blended. Then spoon evenly over the chocolate base in the tin and freeze until firm, about 4 hours.
For the topping
Start preparing the toasted almonds and chocolate sauce about one hour before serving so they have time to cool.
Tip the almonds into a small frying pan/skillet and toast over a medium to low heat until golden, tossing frequently. They will take about 5–10 minutes but keep an eye on them as they burn quickly. (They produce a nutty smell when ready.) Put to one side.
Break the chocolate into small pieces and add half to a glass bowl. Melt the chocolate over a pan of just simmering water. (The bowl should not touch the water.). Remove from the heat and add the remaining chocolate to the bowl. Stir until the chocolate has melted and there is a smooth sauce. Leave to cool.
Top each square just before serving.
Holding the edges of the baking parchment, remove the frozen sundae to a cutting board. Now using a serrated knife, cut into six even pieces. Leave for 10 minutes to soften a little.
Slice the remaining strawberries and decorate the top of the squares. Drizzle over the chocolate and sprinkle with the toasted almonds.
For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
Preparation time: 15 minutes, or 25 minutes if making the meringues
Cooking time, if making meringues: 1hr 15mins
For the sundaes
2 tbsp maple syrup
3 small meringue nests, roughly crushed*
8 small scoops vanilla ice cream
150m (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
1 tbsp grated plain/dark chocolate
4 glacé cherries
4 fan wafers (U.K. only). I have been unable to locate anything similar in Canada
*This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
1 egg, large (U.K.)/extra large (N.A.), white only
55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
You will also need 4 sundae glasses.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1)
Whisk the egg white in a grease-free bowl until stiff. Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven for a further hour with the oven off, which will ensure the meringues are crisp all the way through.
For the sundaes
Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.
Crush the meringues.
Whip the cream until stiff.
Divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
Top each sundae with a spoonful of the whipped cream.
Now sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
284ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
8 good scoops vanilla ice cream or frozen yogurt
*1 lemon should yield 3 tbsp
4 sundae glasses
To make the raspberry sauce, put the sugar and lemon juice in a saucepan with 225ml (8 fl oz) (1 cup) of water. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thick and syrupy.
Put the raspberries in a blender or food processor and pour the hot syrup over the top. Purée until smooth, then strain through a fine sieve to remove the seeds.
Whip the cream until it forms soft peaks.
Drizzle two tablespoons of the raspberry sauce round the inside of each sundae glass. (It will run down the insides of the glass and leave a layer on the bottom.)
Add two scoops of ice cream or frozen yogurt to each glass.
Now add a large dollop of whipped cream and then slowly drizzle two tablespoons of raspberry sauce over the top, allowing the sauce to run down through the layers.