Serves: 4
Knickerbocker glory, banana split or American parfait, there is something almost magical about a good ice cream sundae!
While incredibly decadent, they just make us smile! This recipe combines chunks of chocolate brownie, raspberries, vanilla bean ice cream and macadamia nuts, all bound together with a homemade raspberry caramel. It sounds complicated, but is quick and easy to make. There will be a lot of requests for second helpings of this dessert, so consider making a little extra!
INGREDIENTS
- 35ml Water
- 175gm Caster Sugar
- 3½ tsp Lemon Juice
- 290gm Frozen Raspberries – thaw and drain.
- 240gm Chocolate Brownie – cut into a 1cm dice.
- 2 Punnets Raspberries
- 60gm Macadamia Nuts – roughly
METHOD
- Over a moderate heat, in a saucepan, add the water and caster sugar and stir until the sugar has fully dissolved.
- Bring the water up to a simmer and continue to simmer until it has turned a light caramel in colour, then add the lemon juice and stir until combined.
- Add the thawed raspberries to the caramel, mix until combined, then continue to simmer for 2 minutes or until the raspberries have started to fall apart. Remove the saucepan from the heat and allow the mixture to cool for 5 minutes, then place the mixture into the jug of a food processor and blend until it forms a smooth consistency. Set the raspberry caramel to one side and cool to room temperature.
TO SERVE
Evenly distribute half of the chocolate brownie, fresh raspberries and macadamia nuts between the bases of 4 serving glasses. Top the ingredients with a scoop of vanilla bean ice cream and lightly drizzle the ice cream with raspberry caramel. Repeat this process, reserving a few raspberries to place on top and garnish each sundae.
