Description
Behold the most glorious summery treat of all, the Knickerbocker glory sundae! I make mine with generous scoops of raspberry and vanilla ice cream, pink whipped cream, crushed honeycomb candy, and a drizzle of homemade raspberry sauce.
Ingredients
For the raspberry sauce:
- 250g raspberries (2 cups), I use frozen ones thawed overnight in the fridge
- 135g granulated sugar (⅔ cup)
- 3 tbsp lemon juice
For the whipped cream:
- 120ml fridge-cold heavy cream (½ cup)
- 2 tbsp powdered sugar
- 2 tbsp mascarpone cheese, heaped
For the sundaes:
- 9 scoops of raspberry ice cream, or other fruity ice cream
- 9 scoops of vanilla ice cream
- honeycomb candy, or other kind of candy
Instructions
Before starting place your sundae or milkshake glasses and the bowl in which you will whip the cream in the freezer.
First, make the raspberry sauce:
- Cook the raspberries. In a medium saucepan mash the raspberries, sugar, and lemon juice together with a silicone spatula. Cook over medium heat until it has the consistency of runny jam, stirring occasionally. It will take about 12 min.
- Strain the raspberry sauce. Set a mesh strainer on top of a medium-size bowl. Scrap the raspberry mixture through the strainer into the bowl, pressing hard with a spatula until there are only seeds left in the mesh strainer. Don’t forget to scrape underneath the mesh strainer, there is always some sauce there. Cover the bowl with plastic wrap and refrigerate.
Then, make the raspberry whipped cream:
- Whip the cream. Take out the bowl from the freezer and the cream from the fridge. With a hand mixer, whip the cream on medium speed until you reach the soft peaks stage.
- Turn it pink. Add the powdered sugar, mascarpone cheese, and 1 tbsp of the raspberry sauce. Increase the speed and mix until everything is incorporated and the cream thickens. Lift the beaters of your mixer, the peaks should be stiff and stand straight up. Taste and adjust according to preferred sweetness. You can add more raspberry sauce if you desire a more vivid color.
Assemble:
- Layer up. Cut the honeycomb candy into bite-size pieces. Take out the glasses from the freezer. For one Knickerbocker Glory sundae: put 1 tsp of raspberry sauce at the bottom of the glass, add 1 scoop of raspberry ice cream, 1 scoop of vanilla ice cream, sprinkle with some honeycomb, then repeat the same layers two more times.
- Decorate. Spoon big dollops of the whipped cream on top of the Knickerbocker Glory sundae, pour 1 tsp of raspberry sauce on top of the whipped cream and run a toothpick in circles to create a marble effect. Sprinkle with some more honeycomb and you’re done.
- Repeat. Repeat to fill the other glasses. Serve with leftover raspberry sauce and honeycomb on the side. Devour quickly.
Notes
You can prepare the raspberry sauce in advance and keep it in an airtight container in the fridge for up to 3 days.
Don’t make the whipped cream ahead of time though because it will separate.
Nutrition
- Serving Size: 1
- Calories: 1299
Keywords: ice cream sundae, raspberry sundae, classic british desserts, summer puddings